The Farmer Family Cookbook

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Ingredients

• .660.0275 cup sugar
• .330.01375 cup butter, softened
• 10.0416666666667 egg
• .50.0208333333333 tsp vanilla
• .330.01375 cup sour cream
• 20.0833333333333 cups flour, extra if dough is too sticky
• .750.03125 tsp baking soda
• .750.03125 tsp baking powder
• Dash salt

Filling:

• .330.01375 cup butter, softened and divided
• .50.0208333333333 cup brown sugar, divided
• .50.0208333333333 tsp cinnamon, divided
• .50.0208333333333 cup chopped nuts, divided

Frosting:

• .250.0104166666667 cup butter, softened
• 80.333333333333 oz cream cheese, softened
• 10.0416666666667 lb powdered sugar
• .50.0208333333333 tsp vanilla

Steps

1. Cream together the sugar and butter. Add eggs, vanilla and sour cream and mix well. Add the flour, soda, baking powder and salt. Mix until well combined, adding more flour if dough is too sticky. Form into a flattened round and wrap with plastic wrap. Put into the refrigerator for at least 2 hours.
2. Preheat oven to 350F. Line baking sheet with parchment.
3. Divide the dough in half. Roll each half into 12x5 inch rectangles on a floured piece of plastic wrap. Spread each with the divided filling ingredients, starting with the butter, brown sugar, cinnamon, and nuts. Roll lengthwise (12 inch side) into a log. Cut into 1/2 inch pieces and place on the parchment paper. Bake for 9-11 minutes. Remove and cool for 5 minutes before removing from baking sheet.
4. Mix together the frosting by creaming the butter and cream cheese. Add powdered sugar and vanilla. Beat until creamy. Frost when cookies are cooled.