-
Using a food processor, pulse flour and salt together a few times.
-
Add butter, cream cheese, and sour cream to the flour, and pulse until small pea-sized clumps form.
-
Divide dough into three small disks and wrap in plastic wrap.
-
Refrigerate dough for at least an hour, but preferably longer.
-
Once dough is cold, preheat your oven to 350 degrees, and line a few baking sheets with parchment paper.
-
Removing one disk from the fridge at a time, roll out dough on a lightly floured surface.
-
Roll dough into approximately a 10-inch circle about ¼ inch thick.
-
Spread chocolate hazelnut spread or jam all over circle.
-
Preferably using a pizza cutter, cut circle into 16 even sized wedges.
-
Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, about 2 inches apart.
-
Brush with egg and sprinkle with sugar.
-
Repeat with remaining dough.
-
Bake cookies for 15-20 minutes or until they are golden brown.
-
Store in an airtight container for up to 1 week.