1 1/2 c. sugar
2 tsp. cinnamon
3 c. flour
Apple jelly
1 pkg. dry yeast
Cinnamon & sugar
2 sticks butter
3 egg yolks (save whites)
1 c. sour cream
Chopped nuts
1/2 tsp. vanilla

Cut butter into flour with pastry blender. Add yeast. Blend egg yolks into sour cream and vanilla. Add to flour mixture; mix until well blended. Refrigerate overnight.

Roll out 1/4 dough into circle. Spread lightly with apple jelly. Sprinkle with sugar, that has been blended with cinnamon; sprinkle with chopped nuts. Cut into 16 pieces. Starting from outer edge, roll into crescent.

Dip in cinnamon-sugar mixture and place on foil lined cookie sheet, lightly grease. (You can use Pam spray). Pull ends down to shape and bake at 375 degrees for 11-15 minutes. Do the same with remaining dough. Makes 64. Remove from pan as soon as cool enough to handle.