Cookie Pinwheels

PASTRY

 * 1 	cup	butter, softened
 * 8 	oz	cream cheese, softened
 * 1/4 	cup	Dairy sour cream
 * 2 1/4 	cup	all-purpose flour, sifted
 * 1/2 	tsp	salt

FILLING

 * 2 	cup	walnuts, finely ground
 * 1/2 	cup	Sugar
 * 1 	tsp	Ground cinnamon
 * 1 	egg
 * 1 	tsp	orange Rind, grated

Directions

 * 1) Prepare pastry: 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 3⁄4 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.
 * 15) Preheat oven to moderate (350 °F).
 * 16) Lightly grease 2 large cookie sheets.
 * 17) Cut rolls with a serrated knife into 1⁄4" thick slices.
 * 18) Place 1⁄2" apart on cookie sheets.
 * 19) Reshape into rounds, if necessary.
 * 20) Bake in a preheated moderate oven (350 °F) for 15–20 minutes or until firm and golden brown.
 * 21) Cool on cookie sheets 10 minutes.
 * 22) Remove cookies to wire racks to cool completely.