Prep: 30 mins

Cook: 20 mins

Additional: 8 hrs

Total: 8 hrs 50 mins

Servings: 24

Yield: 48 small cookies



½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk


¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon


Step 1
Cut butter into flour in a bowl using 2 knives or a pastry blender until the
mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well.
Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to

Step 2
Combine walnuts, sugar, and cinnamon in a small bowl.

Step 3
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking

Step 4
Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on
a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut
each circle into 12 wedge-shaped pieces with a pizza wheel.

Step 5
Shape each piece of dough into a crescent by rolling dough from the wide
end of the wedge into the center. Transfer cookies carefully to the baking

Step 6
Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies
carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts
Per Serving:
171.6 calories; protein 2.1g 4% DV; carbohydrates 15.1g 5% DV; fat 11.8g
18% DV; cholesterol 32mg 11% DV; sodium 58.9mg 2% DV.