This recipe has traveled from New York to California and back!

2 c. flour
1 egg yolk
1/2 lb. butter
3/4 c. sour cream

FILLING:

1/4 c. sugar
1 tsp. cinnamon
Walnuts and raisins

Mix flour and butter with fingers until completely mixed. Add egg yolk and sour cream. Make into a ball on floured wax paper. Refrigerate overnight.

Separate into 4 pieces and roll out. Cut into 8-9 pieces. Fill each section with filling and roll into a crescent. Bake on ungreased cookie sheet for 20 to 25 minutes at 375 degrees.

This recipe should make 32-36 butter horns. Don't put them all on one cookie sheet as they spread. Practice makes these easier each time.