Swiss Butterhorn Crescent Rolls - cooking recipe

Ingredients

2 c. flour
1/4 tsp. salt
1/3 c. margarine
1/3 c. butter
1 egg yolk
3/4 c. sour cream
1/2 c. chopped nuts
3/4 tsp. cinnamon
1/2 c. sugar
1 c. powdered sugar
2 Tbsp. hot water
1/4 tsp. vanilla

Preparation

Combine flour and salt; cut in butter and margarine.
Stir in egg yolk and sour cream.
Mix well.
Shape dough into ball and wrap in waxed paper.
Chill 1 hour or overnight.
Divide dough into 3 parts.
On lightly floured board, roll each into 12-inch circles.
Cut into 12 pie shaped wedges.
Blend each wedge with sugar mixture.
Starting at wide edge, roll up.
Place on greased cookie sheet.
Bake at 375\u00b0 for 20 to 25 minutes.
Remove from oven and frost with frosting made out of powdered sugar, 2 tablespoons hot water and 1/4 teaspoon vanilla.
Drizzle on.