2 c. sifted flour
1/2 lb. (2 cubes) butter
1 egg yolk
3/4 c. sour cream
3/4 c. sugar
1 tsp. cinnamon
3/4 c. chopped nuts

Work butter into flour with fingertips; add egg yolks and sour cream; blend well. Shape into a ball, sprinkle with flour; wrap in wax paper, chill overnight in refrigerator. Divide chilled dough into thirds.

On lightly floured surface, roll 1/3 at a time into a large circle about 1/8 inch thick. Combine sugar, cinnamon and nuts; sprinkle on rolled dough. Cut into 12 wedge shaped sections; roll up each section starting with widest part. Place on greased cookie sheet.

Bake at 375 degrees until lightly browned for 20 to 30 minutes. Makes 36 butterhorns.