In a medium mixing bowl, add the butter, cream cheese, and sour cream. Whisk with hand mixer until smooth. Add flour and salt, slowly mixing to combine. Shape into a ball.
Weigh the dough ball or eyeball and divide it in half. For each half, flatten into a round disc shape and cover with plastic wrap. You have two options to cool the dough 1- refrigerate for minimum 1 hour or up to 24 hours. Option 2- a quicker option is to place in freezer for 15-20 minutes. Just as long as it gets you a dough that holds its shape once cut.
10 minutes before removing from fridge or freezer, start preheating your oven at 350F. Line a sheet pan with parchment paper.
Make the Cinnamon Mixture in a small separate bowl, mixing well to combine sugar and cinnamon.
Roll out the dough between pieces of parchment paper, keeping a circle ⭕️ shape as best as you can, just making it thinner. Try to make it about 1/8th of an inch thick (basically two pennies stacked on top of each other~.) My discs are about 9-10 inches across when measured after rolling out.
Make the Fake Egg Wash in a small bowl, mixing with a pastry brush.
Brush a thin layer over the dough and then sprinkle with 2-3 tablespoons of the cinnamon mixture.
Cut the disc into 8 triangles, like cutting a pieces of a pie.
Roll up edges from wide end, tucking the little ‘tail’ slightly under and then curve the ends forming a crescent or horse shoe shape.
Place on prepared sheet pan.
Repeat process with second disc of dough.
Lastly, take remaining Fake Egg Wash and brush over the tops of the cookies, and sprinkle with additional cinnamon sugar (optional but encouraged.)
Bake for 25-30 minutes until golden brown
