Dough:
2 cups sifted all purpose flour
1 cup butter (can be easily less, I use 3/4 cups)
1 egg yolk
3/4 cup sour cream (an 8 oz. container is enough)

Filling:
3/4cup granulated sugar
1 teaspoon cinnamon
white chocolate chips

Mix egg yolk and sour cream in a bowl.
Measure flour into a separate bowl.
Cut butter into flour with pastry blender, fork, or finger tips.
Blend flour and butter together. (for better results, use hands)
Add beaten egg yolk and sour cream.
Mix well.
When blended, shape into a ball and sprinkle with flour.
Wrap well into wax paper.
Chill in refrigerator for several hours (about 2 hours is enough).
Combine sugar and cinnamon ingredients.
Sprinkle board lightly with flour (you might have to use more flour, since the dough can be really sticky).
Remove dough from refrigerator and divide into three parts.
Roll out one portion at a time, making a large square about 1/4 inch thick.
Cut into squares.
Place white chocolate chips in center of dough squares and spoon filling (sugar and cinnamon) into each square.
Roll from one corner to opposite corner (you can also just fold the corners to the center, covering the filling).
Place rolls on lightly greased cookie sheet.
Bake at 375 degrees for 10-15 minutes.
Remove from oven and let it chill.
For better tasting results, eat cookies the next day or five hours after removing from oven.
For a more tastier experience, melt some chocolate chips in a microwave (about a minute on HIGH in a glass measuring cup) and use as a glaze on the cookies.
Enjoy!

Mix egg yolk and sour cream in a bowl.
Measure flour into bowl.
Cut butter into flour with pastry blender, fork, or finger tips.
Blend flour and butter together. (for better results, use hands).
Add beaten egg yolk and sour cream.
Mix well.
When blended, shape into a ball and sprinkle with flour.
Wrap well into wax paper.
Chill in refrigerator for several hours (about 2 hours is enough).
Combine sugar and cinnamon ingredients.
Sprinkle board lightly with flour (you might have to use more flour, since the dough can be really sticky).
Remove dough from refrigerator and divide into three parts.
Roll out one portion at a time, making a large square about 2 cm thick.
Cut into squares.
Place white chocolate chips in center of dough squares and spoon filling (sugar and cinnamon) into each square.
Roll from one corner to opposite corner (you can also just fold the corners to the center, covering the filling).
Place rolls on lightly greased cookie sheet.
Bake at 191 degrees (Celsius) for 10-15 minutes.
Remove from oven and let it chill.
For better tasting results, eat cookies the next day or five hours after removing from oven.
For a more tastier experience, melt some chocolate chips in a microwave (about a minute on HIGH in a glass measuring cup) and use as a glaze on the cookies.
Enjoy!