SWISS BUTTERHORNS

        2 c sifted flour

        1/3 c butter

        1 egg yolk

        1/2 C finely chopped nuts

        1/2 c sugar

        1/4 t salt

        1/3 c margarine

        3/4 c sour cream

        3/4 t cinnamon

        Measure flour and salt into bowl; cut in butter and margarine. Stir in egg yolk and sour cream, mix well.

        Shape dough into ball, in wax paper, chili overnight. Divide dough into three parts on lightly floured board.

        Roll each into 12 inch circle. Cut into 12 pie shaped wedges. Blend sugar, nuts and Cinnamon.

        Sprinkle each wedge with sugar mixture. Starting at wide edge roll up. Place on greased cookie sheet with point tucked underneath.

        Bake 375* for 20-25 mins. Remove from oven.

        Optional-frost at once with: 1 c powdered sugar blended with 2 T hot water and 1/4 t vanilla if desired. 3 dozen.