Prep: 40 min. + chilling Bake: 20 min./batch + cooling
1 cup margarine, softened
1 cup sour cream
1 large egg yolk
2-1/2 cups all-purpose flour
1 cup finely chopped walnuts
1 cup sugar
2-1/2 teaspoons ground cinnamon
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.