Cookie Pinwheels

Pastry

 * 1 cup butter, softened
 * 8 oz cream cheese, softened
 * ¼ cup dairy sour cream
 * 2¼ cup all-purpose flour, sifted
 * ½ tsp salt

Filling

 * 2 cup walnuts, finely ground
 * ½ cup sugar
 * 1 tsp ground cinnamon
 * 1 egg
 * 1 tsp orange rind, grated

Pastry

 * 1) Beat butter and cream cheese in a large bowl with an electric mixer until creamy.
 * 2) Beat in sour cream.
 * 3) Stir in flour and salt until firm dough forms.
 * 4) Add more flour if necessary.
 * 5) Divide dough in half.
 * 6) Flatten each half into a 4" square.
 * 7) Wrap in plastic wrap and refrigerate overnight.
 * 8) When dough is ready, prepare filling: combine nuts, sugar, cinnamon, egg and orange rind in a small bowl.
 * 9) Roll out half of pastry on a floured surface to a 9" square about 1⁄4" thick.
 * 10) Spread ¾ cup of the filling evenly over pastry.
 * 11) Roll up jelly-roll style.
 * 12) Wrap in foil.
 * 13) Refrigerate for at least 3 hours.
 * 14) Repeat with remaining pastry and filling.

Assembly

 * 1) Preheat oven to moderate (350°F).
 * 2) Lightly grease 2 large cookie sheets.
 * 3) Cut rolls with a serrated knife into ¼" thick slices.
 * 4) Place ½" apart on cookie sheets.
 * 5) Reshape into rounds, if necessary.
 * 6) Bake in a preheated moderate oven (350°F) for 15–20 minutes or until firm and golden brown.
 * 7) Cool on cookie sheets 10 minutes.
 * 8) Remove cookies to wire racks to cool completely.