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Cinnamon Twirl Cookies

These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
  • Total Time
    Prep: 40 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    64 servings

Ingredients

  • 1 cup margarine, softened
  • 1 cup sour cream
  • 1 large egg yolk, room temperature
  • 2-1/2 cups all-purpose flour
  • Dash salt
  • FILLING:
  • 1 cup finely chopped walnuts
  • 1 cup sugar
  • 2-1/2 teaspoons ground cinnamon
  • Confectioners' sugar

Directions

  • In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight.
  • Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.
  • Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

Test Kitchen tips
  • Keep dough refrigerated until ready to use. For best results, work with one section of dough at a time when preparing recipe.
  • Nutrition Facts
    1 cookie: 68 calories, 5g fat (1g saturated fat), 4mg cholesterol, 37mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.
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