2 c. unsifted, all-purpose flour
1/8 tsp. salt
1 c. butter
2/3 c. sour cream
1 egg yolk
1/2 tsp. vanilla
2/3 c. chopped nuts
2/3 c. sugar
1 tsp. cinnamon
1 egg white, slightly beaten

Mix flour and salt in bowl. Cut butter with pastry blender until mixture resembles coarse crumbs. Blend sour cream, egg yolk and vanilla. Gradually add flour mixture, mixing well. Chill until firm enough to handle, about 3-4 hours.

Divide dough into 3 parts. On lightly floured board, roll each part into a 9 or 10 inch circle, about 1/8 inch thick. Cut each circle into 12 wedges. Mix nuts, sugar and cinnamon and sprinkle about 3/4 of the mixture over wedges. Roll from the widest end to the point. Brush with egg white and sprinkle with remaining nut mixture. Bake on greased baking sheets at 350 degrees for 18-20 minutes. Makes 3 dozen cookies.