2 sticks (1 cup) regular butter or margarine
¾ cup sour cream, at room temperature
Yolk from 1 large egg
2 ¼ cups all purpose flour

FILLING
¾ cup granulated sugar
¼ cup walnuts or hazelnuts, coarsely chopped
1 teaspoon ground cinnamon

1. Beat butter, sour cream and egg yolk in a large bowl with electric mixer until smooth.
2.  With mixer on low speed, gradually beat in flour until blended.  Divide dough in fourths.  Wrap each separately and chill 1 hour or until firm enough to roll. 
3.  Filling: Process sugar, nuts and cinnamon in food processor or blender until nuts are very finely chopped.
4.  Heat oven to 375°F.  Have ungreased cookie sheet(s) ready. 
5.  On a lightly floured surface, roll out 1 piece of dough at a time (keep remainder refrigerated) to an 11-inch circle.  Sprinkle with ¼ of the filling.  Using a pizza wheel or small knife, cut circle into 16 wedges.  Using a small metal spatula, carefully slide out 1 wedge.  Roll up from wide edge to point of triangle.  Place on cookie sheet and curve into a crescent shape.  Repeat with remaining wedges and remaining pieces of dough. 
6. Bake 25 minutes or just until golden.  Remove to wire rack to cool.  Store airtight at room temperature up to 2 weeks or freeze.
 

Makes: 48

 There is no flour in this dough.
2 cups creamy peanut butter
1 ¼ cups granulated sugar
2 large eggs
48 milk chocolate kisses (from a 9-ounce package)

1. Heat oven to 350'F.  Have cookie sheet(s) ready.
2. Stir peanut butter, sugar and eggs in a bowl until blended. (It will be sticky.) 
3. With floured hands, roll level measuring tablespoonfuls into 1¼ inch balls.  Place 1½  inches apart on ungreased cookie sheets.
4. Bake 12 to 14 minutes until cookies look dry and tops are crackled.  Remove from oven and immediately press a chocolate Kiss in center of each.  Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool.  Store airtight in one layer up to 3 weeks.