<http://schema.org/recipeInstructions>
" In large bowl, with pastry blender or two knives used scissor-fashion, cut margarine or butter into flour until fine crumbs form. In cup, with fork, mix sour cream and egg yolk. Stir sour-cream mixture into flour mixture just until blended and dough comes away from side of bowl (dough will be sticky). Cover bowl with plastic wrap and freeze 1 hour or until firm enough to handle. Divide dough into 5 equal pieces. On lightly floured surface, shape each piece into a disk. Wrap each disk in plastic wrap and freeze at least 4 hours or overnight, until firm enough to roll. In small bowl, combine sugar, walnuts, and cinnamon. On lightly floured waxed paper, with floured rolling pin, roll 1 piece of dough into a 12-inch round, keeping remaining dough refrigerated. Sprinkle dough with rounded 1/4 cup walnut mixture; gently press into dough. With pastry wheel or sharp knife, cut dough into 16 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies, point-side down, about 1 1/2 inches apart, on ungreased cookie sheet. Shape each into a crescent. Repeat with remaining dough, one-fifth at a time. Preheat oven to 350 degrees F. Bake cookies 20 minutes or until golden. With pancake turner, remove cookies to wire racks to cool. When cookies are cool, sprinkle with confectioners&amp;#039; sugar."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6127/horns-2417/?src=shelter_footer>