2 c. flour
1 c. butter
2/3 c. sour cream
1 egg yolk

TOPPING:

1 tbsp. cinnamon
3/4 c. sugar
1/2 c. finely chopped walnuts
1 beaten egg white

Mix flour, butter, and add beaten egg yolk and sour cream. Divide this dough into 4 sections and wrap in waxed paper and chill for 3 hours or overnight. Roll each section as you would for a pie crust. Cut each section in eighths.

Sprinkle topping on each wedge. Roll from larger end to make crescents. Place on ungreased cookie sheet, brush lightly with beaten egg white, and top with cinnamon and sugar. Bake 20-25 minutes at 400 degrees. Yields: 32-64 crescents.