1/2 lb. margarine
2 cups flour
1 cup sour cream
3/4 cups sugar
3/4 cup chopped nuts, chopped fine
1 tsp. cinnamon
1 recipe powdered sugar icing
Instructions:
Cut margarine into flour with pastry blender until crumbly.
Stir in sour cream with fork, blend well. Divide dough into 4 parts, chill
for 3 hours or longer. Roll each part on lightly floured surface into 8" or
9" rounds. Sprinkle with sugar, nuts, & cinnamon. Cut into 12 or 16 wedges.
Roll up, starting with wide ends. Place on ungreased baking sheet. Bake @
375* for 20 minutes. Spread with glaze immediately.
Does anyone know if any thing is missing from this recipe? I
received it from my cousin after tasting them at our family reunion.. Her's
were light, buttery, & very flaky. Mine are not. They get sort of soft after
I put glaze on. Any one have any recipe similar to this? They are small (
about 2 1/2 in. ) and they look like small miniature crescents, but taste
like cinnamon rolls only much better. Sure would like to know what I am
doing wrong or if she left something out by mistake.

Carol Pickett wrote:
> 1/2 lb. margarine
> 2 cups flour
> 1 cup sour cream
> 3/4 cups sugar
> 3/4 cup chopped nuts, chopped fine
> 1 tsp. cinnamon
> 1 recipe powdered sugar icing
> Instructions:
> Cut margarine into flour with pastry blender until crumbly.
> Stir in sour cream with fork, blend well. Divide dough into 4 parts, chill
> for 3 hours or longer. Roll each part on lightly floured surface into 8" or
> 9" rounds. Sprinkle with sugar, nuts, & cinnamon. Cut into 12 or 16 wedges.
> Roll up, starting with wide ends. Place on ungreased baking sheet. Bake @
> 375* for 20 minutes. Spread with glaze immediately.
> Does anyone know if any thing is missing from this recipe? I
> received it from my cousin after tasting them at our family reunion.. Her's
> were light, buttery, & very flaky. Mine are not. They get sort of soft after
> I put glaze on. Any one have any recipe similar to this? They are small (
> about 2 1/2 in. ) and they look like small miniature crescents, but taste
> like cinnamon rolls only much better. Sure would like to know what I am
> doing wrong or if she left something out by mistake.

Should they have some sort of leavening agent added along with the
flour? Baking soda or powder? That would affect how light they are.