3 cups all-purpose flour
1-1/2 cups cold butter, cut into cubes
3/4 cup sour cream
1 cup sugar, divided
Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream. Transfer mixture to a lightly floured surface and knead until dough holds together.
Flatten dough into a 8 x 6-inch rectangle. Wrap in plastic wrap and refrigerate at least 2-1/2 hours or overnight. Sprinkle 1/2 cup sugar onto work surface. Divide dough in half. Wrap half of the dough in plastic wrap and return to refrigerator.
Roll the remaining half of dough out on the sugared surface to form a 14-inch square. Using side of hand, make an indentation down center of dough. Starting at one side, tightly roll dough until it reaches indentation. Repeat with other side, incorporating as much sugar as possible into dough. Wrap roll tightly in plastic wrap and stand up inside a tall drinking glass to keep from flattening on the refrigerator shelf. Repeat with second half of dough and remaining sugar. Refrigerate 2 hours or up to 3 days, or freeze up to 3 weeks.
Pre-heat oven to 350 F. With serrated knife, cut rolls crosswise into 1/4 inch thick slices. Return rolls to refrigerator if the dough becomes too soft to slice. Place slices 2 inches apart on an ungreased cookie sheet. Bake 10 minutes; carefully turn cookies over and bake 5 minutes longer or until sugar has caramelized and cookies are deep golden. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
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