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Butterhorn Cookies

2 cups sifted flour
1 cup butter
1 egg yolk
3/4 cup sour cream
3/4 cup sugar
1 tsp. cinnamon
3/4 cup walnuts, finely chopped

Work flour and butter together with finger tips or a pastry blender. Mix in egg yolk and sour cream. Mix well. Form into a ball, then place in a bowl and cover. Refrigerate for several hours or overnight.

Make filling by combining sugar, cinnamon and walnuts. Divide the dough into 3 parts. Roll out each part into circles 1/8 inch thick. Divide each circle into 12 wedge shaped sections. Sprinkle with 1/3 filling on each circle. Roll up each wedge, starting at wide portion. Place on a lightly greased cookie sheet.

Bake at 375 degrees for 25 to 30 minutes. To keep any cookies you bake from getting too brown on the bottom, place another cookie sheet under the pan being used, so it's like a double cookie sheet.

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