1/2 c. butter and 1/2 c. butter
1 c. heavy cream
3 egg yolks, slightly beaten
1 pkg. dry yeast
1/4 tsp. salt
3 c. sifted flour

FOR ROLLING DOUGH:

1 1/2 c. sugar
2 tbsp. cinnamon
1 c. finely chopped nuts

(If you have some left over, it's good on toast.)

Melt butter and butter together (no need to let it cool). Stir beaten egg yolks and cream together. Add the melted butter to egg mixture. Mix together the dry yeast, salt, and flour; add to egg and butter mixture. This makes a soft dough. Refrigerate at least 3 hours (overnight is better).

TO ROLL:

Mix together the sugar, cinnamon and nuts. Generously cover the rolling surface with nut mixture. Divide dough into 4 parts. Refrigerate any dough you are not working with. It gets soft and is hard to handle if left out too long.

Roll dough as you would a pie crust, fairly thin. Cut into 16 wedges. Starting at the outside, roll each wedge toward the point. Spray cookie tins with PAM (or lightly grease them). Put cookies on tins with points underneath. Shape into crescents if you want to.

Bake at 325 degrees for about 20 minutes until light brown. The bottom gets dark before the top so be sure to check the color of the bottom. The cookies are kind of soft when they are done but get firmer as they cool.

Remove from tins as soon as they are done and put on cookie racks to cool. (I put paper towels under the racks because some of the sugar falls off while they are cooling and the towels save cleaning up a mess. Yield: 64.

These can be kept frozen for a long time. If you want to double this recipe, it's best to mix each batch in a separate bowl. Otherwise, the dough has to be divided into 8 parts and it's harder to divide it.