Butterhorn Cookies - cooking recipe

Ingredients

2 c. flour
1 egg yolk
3/4 c. sugar
3/4 c. chopped nuts
1/2 lb. butter
3/4 c. sour cream
1 tsp. cinnamon

Preparation

Measure into a bowl the flour and butter.
Cut butter into flour with fingertips.
Then add 1 egg yolk and sour cream.
Mix well.
When blended, shape into a ball, sprinkle with flour and wrap well in waxed paper and chill for a few hours.
Combine sugar, cinnamon and nuts.
Sprinkle board with flour, lightly. Remove dough from waxed paper and divide into 3 parts. Roll out on board, one section at a time.
Make large circle 1/8-inch thick. Sprinkle with 1/3 mixture of sugar, cinnamon and nuts.
Cut into 4ths.
Then cut each 4th into 4 wedge shaped pieces.
Roll each wedge, starting from the outside portion toward the center.
Place rolls on lightly greased cookie sheet and bake in a moderate oven for 25 to 30 minutes.
Moderate oven can be from 350\u00b0 to 375\u00b0.