This flaky, sweet cookie is one of Gary's favorites.
3 cups all-purpose flour
¾ cup sour cream
1 cup sugar
1 ½ cups butter, cut up
Measure flour into large bowl. With pastry blender or 2 knives used scissor-fashion, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream. Transfer mixture to lightly floured work surface and knead until dough holds together. Flatten dough to 8” by 6” rectangle. Wrap in plastic wrap and refrigerate until firm enough to roll, at least 2 ½ hours or overnight. Preheat oven to 400 degrees F. Sprinkle ½ cup sugar onto work surface. Divide dough in half. Wrap half and return to refrigerator. Roll remaining half of dough on sugar to 14-inch square. Using side of hand, make an indentation down center of dough. Starting at 1 side, tightly roll dough until it reaches indentation. Repeat with other side, incorporating as much sugar as possible into dough. Refrigerate roll 2 hours or up to 3 days, or free up to 3 weeks. Repeat with second half of dough and remaining ½ cup sugar. With serrated knife, cut roll crosswise into ¼-inch thick slices. (Return roll to refrigerator if it becomes too soft to slice). Place slices, 2 inches apart, on ungreased large cookie sheet. Bake 10 minutes; carefully turn cookies over and bake 5 minutes longer or until sugar has caramelized and cookies are deep colden. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered contain ner up to 1 week. Makes about 6 dozen cookies.