BUTTER CRESCENTS

Ingredients
Dough: 
2 cups sifted all-purpose flour 
1/2 pound butter, softened 
1 egg yolk 
3/4 cup sour cream 

Filling: 
3/4 cup granulated sugar 
1 tsp. cinnamon 
3/4 cup finely chopped nuts 

Directions Method:
Pour flour into bowl.
Cut butter into small pieces and
mix into flour with your hands.
Add egg yolk and sour cream;
mix together with large wooden spoon.
Roll dough into a ball and wrap in waxed paper.
Refrigerate overnight.
In the morning, prepare filling and set aside.
Remove dough from the refrigerator. 
Cut ball of dough into four equal pieces.
On a lightly floured board roll each ball into a thin circle.
  Sprinkle one-fourth of the filling on top of each circle. 
Cut each circle into eight triangles and beginning
at the wide end, carefully roll each triangle up
and gently bend into a crescent shape.
Lift gently with a large spatula to prepared cookie sheet.
  Bake on a cookie sheet lightly sprayed
with cooking spray in a 350 degree oven for 20-30 minutes,
until lightly golden.
  Carefully remove to a cooling rack and allow to
cool before serving. 
YIELD: 32 Crescents