Cinnamon Crescent Cookies

• 4 cups all-purpose flour
• 3/4 cup cold butter
• 1 cup sour cream
• 3 large egg yolks
• 2 teaspoons vanilla extract
• 2 large egg whites
• 2 tablespoons water
• 1 cup sugar
• 3 teaspoons ground cinnamon

1. Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight.
2. Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle.
3. Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges.
4. Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased
5. . Curve ends to form crescents.
6. Bake at 375u0b0 for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

allpurpose, cold butter, sour cream, egg yolks, vanilla, egg whites, water, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/cinnamon-crescent-cookies/ (may not work)