4 c. flour
1 tsp. salt
1 1/4 c. butter
1 cake yeast
4 egg yolks
1/2 c. sour cream

Cut flour, salt and butter with a pastry blender or fork. Crumble yeast in flour mixture. Beat egg yolks and sour cream. Add to first mixture. Divide into 8 Equal parts. Roll each portion as you would for a pie. Cut into 8 wedges.

FILLING:

4 egg whites, beaten stiff
1 c. sugar, beaten stiff
1 c. finely ground nuts
1/2 tsp. vanilla

Spread filling and roll from wide end. (Roll dough on powdered sugar.) Bake on cookie sheet at 350 degrees for 18 minutes. Makes 64.