Schnecken Cookies

Makes 80 cookies.

Mix flour and yeast and then cut in the butter.

Mix together egg yolks and sour cream and add to flour mixture with a wooden spoon. Work with your hands to form the dough into a ball. Roll the ball into a log, wrap it in plastic wrap and refrigerate overnight.

The next day, cut the log into ten pieces and roll each piece into a ball.

Mix together the nuts, sugar, cinnamon, and cocoa in a large plastic baggie and crush with a rolling pin to ensure the nuts are finely chopped (otherwise the nuts will tear holes in the dough when you are rolling it out).

You have your 10 dough balls ready. Roll out each dough ball into a circle and then press an equal amount of the nut mixture into each of the circles of dough. Cut dough circles into triangles using a pizza cutter. (Option: You can dot each triangle’s wide end with a small amount of jam). Roll each triangle, wide end to point (like a croissant).

Place the cookies on a cookie sheet lined with parchment paper, pointed end down. Bake for 20 minutes at 350 degrees.

Note: for best results, make cookies on a day when it is not hot or humid.