Butterhorn CrescentsUser Submitted Recipe
1 cup butter, softened
2 cups sifted all-purpose flour
1 egg yolk, slightly beaten
3/4 cup sour cream
3/4 cup sugar
3/4 cup finely chopped walnuts
1 tsp. ground cinnamon
Cut butter into flour with pastry blender or two knives until the size of peas. Mix egg yolk and sour cream; add to flour and mix thoroughly. Divide dough into 3 parts; cover and chill.
Combine sugar, walnuts and cinnamon; set aside.
Preheat oven to 375. Roll each portion on a floured pastry cloth into a 12-inch circle. Cut each circle into 16 wedges. Sprinkle with nut mixture. Roll each wedge firmly starting at outside edge.
Bake on ungreased cookie sheet 20 minutes or until golden.
no nutrition information available
Version 3.5 now available for iOS, Android, and Kindle Fire!