1 c. butter, softened
1/4 tsp. salt
1/2 tsp. vanilla
1 tsp. cinnamon
3/4 c. finely chopped nuts
2 c. flour
1 egg yolk
3/4 c. sour cream
3/4 c. sugar

Cut butter into combined flour and salt with pastry blender until mixture resembles small peas. In small bowl combine egg yolk, sour cream and vanilla; add to flour mixture. Blend with fork until well blended. Divide dough into cinnamon and nuts. Set aside. Preheat oven to 375 degrees. Roll 1/3 dough into 12 inch circle on lightly floured surface. Sprinkle one third of nut mixture on dough. Cut round into 16 wedges. Roll each wedge firmly starting at outer edge. Place on ungreased sheet with point side down. Curve into crescents. Bake 17 to 20 minutes until lightly browned. Remove and cool. Repeat with remaining dough. Freeze well. Worth the effort!