Cinnamon Twists

• 1½ cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into bit

In a food processor or by hand, combine the flour and butter. Pulse 2 or 3 times or cut in until the mixture resembles very coarse cornmeal. Add the sour cream and pulse briefly or stir until the dough just begins to come together. Do not overmix. Form into a disk, wrap in plastic wrap, and refrigerate for 4 hours or overnight.

Preheat the oven to