From the kitchen of
Beckwood Pond Country Inn
Putney, Vermont

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   Submitted by Helene Saxby on 8/16/00.

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