The dough all rolled out.
Sprinkled with cinnamon sugar and chocolate chips.
Rolled and ready to be chilled.48 cookies
Combine flour, salt, butter, cream cheese and sour cream with a pastry cutter (or if you're me, use your hands) until crumbly. You could also use a food processor.
Divide into four equal balls and flatten into disks. Wrap separately in plastic wrap and chill for at least 2 hours.
Combine cinnamon and sugar.
Roll each disk into a 9 inch circle. Be sure to keep the other ones chilling so they don't get warm. Bakerita suggested using a large bowl as a guide to trim the circles but I just eyeballed it. Sprinkle on 1/4 of the cinnamon/sugar mixture and then 1/4 of the chocolate chips. Press into dough. I used my hands. Be gentle.
Cut each circle into 12 wedges. You can use a pizza cutter but I just used a sharp knife. Roll the wedges starting at the wide end.
Beat the milk and eggwhite together and brush it onto the tops of the cookies. Sprinkle on some sugar. Place the cookies on parchment lined baking sheets and chill for 20 minutes before putting in the oven. Repeat the whole rolling and cutting process for the other 3 disks of dough.
To bake, preheat the oven to 350F and place the chilled cookies on the middle rack for 22 minutes or until golden. Cool on wire racks. Store them in a nice airtight container. Bakerita says they freeze well but I wouldn't know anything about that. They didn't last that long!
Tip: If you think this recipe is as delicious as I do, then please vote for it on the Crazy Cooking Challenge this month!