1 lb. butter
4 c. flour
2 egg yolks
1 pt. sour cream

FILLING:

3 c. granulated sugar
2 c. chopped nuts
2 tbsp. cinnamon

Blend flour and butter like pie crust. Add egg yolks and sour cream. Mix well. No beaters. Empty bowl on well floured surface. Separate into 6 balls. Cover and refrigerate 2 to 3 hours. Remove 1 at a time, roll as for pie crust, cut into 16 sections, pie shaped. Sprinkle filling onto each piece, roll like crescent rolls. Bake on ungreased cookie sheet at 350 degrees for 20 minutes or until lightly browned. Leave excess filling on board and roll next ball into it adding more flour to board.