Cinnamon Cookie Rolls
Cut margarine into flour until fine. Blend in sour cream. Refrigerate over night. Divide into six parts keeping unused parts in the fridge.
Roll each into thin circle and cut into 12 wedges. Sprinkle with sugar mixture (1/2 cup per circle). Roll from wide end to point pulling wide edge out slightly. Bend to form crescent shape. Bake at 350 degrees on an ungreased cookie sheet for approximately 20 minutes. Frost with powdered sugar and milk icing. Flour board and hands when rolling dough.
You can use raspberry jam instead of the cinnamon/sugar mixture.