1 cake yeast
5 c. flour
1/2 lb. butter
1 c. shortening
3 eggs
1/2 pt. sour cream
1 can pineapple filling (may use other Solo fillings)

Crumble yeast in flour, cut in shortening and butter; add egg yolks and sour cream. Mix well. Wrap in waxed paper and chill overnight. Roll out thin in sugar and cut into squares. Put 1/4 teaspoon filling in center of each square. Bring two corners together. Bake on ungreased cookie sheets at 350 degrees for 15-20 minutes.