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Christmas German Nut Crescent

4 cups flour
1 teaspoon salt
1 cup butter
4 large egg yolks beaten
½ small carton sour cream (1/2 cup)
Filling-
1 cup sugar
½ lb. walnuts ground fine
1 teaspoon cinnamon
juice of a small lemon
4 egg whites unbeaten
Mix together the flour and salt. Cut in the butter. Moisten with the egg yolks and just enough of the sour cream to make a stiff dough. Knead briefly and form into walnut sized balls. Chill, covered, overnight.
Roll each ball into a thin sheet, about the size of a saucer. Spread on a thin layer of the filling. Roll up and shape into a crescent. Pinch the seam to seal. Place on an ungreased cookie sheet, seam side down. Bake at 350*, for about 10 minutes, or until golden brown. Cool 5 minutes on the cookie sheet. Sprinkle with powdered sugar and place on newspaper to finish cooling. Store in an airtight

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