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

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.

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.
Nutrition Facts
1 cookie: 68 calories, 5g fat (1g saturated fat), 4mg cholesterol, 37mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.