These crescents are perfect for tea. They are simple to make, have an elegant appearance and best of all, taste wonderful.
2 cups all purpose flour
½ cup sugar
Preheat oven to 375 F.
Measure flour into medium size bowl. Cut butter into flour until mixture is crumbly. In another bowl, beat egg yolk and sour cream together. Add to flour mixture and mix well. Transfer mixture to large sheet of plastic wrap. Wrap well and refrigerate at least 3 hours or overnight.
When ready to make crescents, combine sugar and cinnamon in small bowl. Sprinkle part of this mixture on the rolling surface (instead of flour). Divide dough into three parts. Form 1/3 of dough into a ball and roll into a circle 10 inches in diameter. Sprinkle cinnamon-sugar mixture on both sides of dough circle as needed. Cut circle into 16 pie shaped wedges. Roll each wedge into a crescent beginning at outside edge and rolling toward the center. Arrange crescents on ungreased baking sheet about one inch apart. Bake for 20-25 minutes or until browned.
Makes about 4 dozen.