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.