1 lb. butter or 1/2 butter, 1/2 butter
6 c. flour, unsifted
1 c. sour cream, 8 oz.
12 egg yolks
Few grains salt

FILLING:

12 egg whites, beat until stiff

Add: 1 tsp. vanilla 1 1/2 lbs. finely ground nuts (walnuts or pecans)

Cut shortening into flour. Beat egg yolks slightly. Add sour cream and mix this into flour and shortening thoroughly. Form dough into balls about the size of a hickory nut and store overnight in the refrigerator. Will make about 125 balls.

Next day take each ball and roll out on a floured board into an oval, not more than 4 inches across. Make them thin. Spread with 1 teaspoon filling. Roll up and curve slightly. Bake in 350 degree oven for 12 minutes until straw colored. Cool, then sift confectioners' sugar over all the kifles.