2 c. flour
1/2 lb. butter
8 oz. sour cream
1 egg yolk

Mix flour and butter together. Add sour cream and egg yolk. Mix well. Dough will be soft as in a puff pastry: buttery not tacky. It may be necessary to mix by hand, flouring hands well. Divide dough into three equal balls, seal each in Saran wrap and place in freezer approximately 1 hour before rolling out on a floured surface. Work with one ball at a time. Roll out lightly with a rolling pin on a well floured surface, keeping a round "pizza" shape. It should not be necessary to press hard on the dough while rolling - also, do not roll out too thinly.

SPRINKLE MIXTURE
3/4 c. chopped walnuts
3/4 c. sugar
1 tsp. cinnamon

Mix the walnuts, cinnamon and sugar together, then divide this mixture into three equal portions: each portion to be used for one of the three balls of dough. Sprinkle the rolled dough with a portion of sprinkle mixture. Then cut the dough into eight "slices" as you would a pizza. Roll each "slice" from the wide end to its point and shape the result into a slight crescent. Do not press on the dough while rolling up - again, keep a light touch. When all crescents are made (3 dough balls yield 24 cookies), place on an ungreased cookie sheet and bake at 350 degrees for 12 to 15 minutes. Do not let them turn too brown. Delicious! Dough may be frozen and kept for up to 4 weeks before use. If frozen, let it defrost in refrigerator until it can be rolled with a rolling pin. If dough becomes too soft to handle at any time, it may be returned to the freezer for a short time.