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1
In large bowl, combine flour, salt, and butter until coarse crumbs form. Stir in sour cream and egg yolk until dough comes together; you may want to use your hands. Form into a fat disc shape, wrap in waxed paper and refrigerate 2-3 hours.
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2
To form cookies, remove dough from fridge and let it warm up for 5-10 minutes while you make the filling. In a food processor, combine sugar, cinnamon and walnuts. Pulse the mixture until the nuts have practically become almost as small as the sugar granules.
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3
Cut the dough into 4 equal pieces. Flour your board liberally and roll out one piece of dough into a circle that is 12-14 inches across and 1/8 inch thick. You want the circle to be pretty even, but it doesn't doesn't have to be perfect.
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4
Sprinkle on 1/4th of the sugar walnut mixture over the entire circle. Using a sharp knife, cut dough into 12 even triangular pieces (just like you're cutting a pie). Roll up each triangle tightly, starting at the wide end to form crescent shapes. Place onto an ungreased cookie sheet. Continue this process with remaining dough and filling.
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5
Bake at 300 degrees for 25-30 minutes. When you take them out of the oven, the cookies should be pretty much dry to the touch. (If you are using a non-stick darker cookie sheet, these are going to cook faster. You want the bottoms of the cookies to be light brown, not dark brown! So be careful.)
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6
After 5 minutes, remove cookies onto a cooling rack and dust with powdered sugar. Store at room temperature in an airtight container for up to 5 days.
