1/2 lb. or 2 sticks softened butter
2 c. flour
1 egg yolk
3/4 c. sour cream
1 tsp. cinnamon
3/4 c. sugar
3/4 c. chopped almonds
Melted butter to dribble

Mix softened butter and flour with fork until well blended. Add egg yolk and sour cream. Roll into ball and wrap in wax paper. Chill 1 hour.

Mix sugar, cinnamon and almonds. Remove dough from ice box. Divide into halves. Roll one half out like pastry for pie. Sprinkle 1/2 dry mixture on it. Dribble with melted butter. Cut pastry into pie shaped wedges. Roll each into crescent shape. Repeat with second half. Bake at 375 degrees for 20 minutes.

ALMOND GLAZE:

1/2 c. butter
1/2 c. sugar
1/4 c. sour cream
1/2 tsp. almond flavoring

Combine. Heat until blended only. Drizzle over crescent after baking and are golden.