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HUNGARIAN KIEFLIES 
6 c. flour
1 lb. butter
1/2 pt. sour cream
1 lemon rind
12 eggs, separated
1 lb. confectioners sugar
1 1/2 lb. walnuts
1 tsp. vanilla extract

Cut butter into flour with pastry blender or 2 knives. Add sour cream, lemon rind, and 12 egg yolks; mix with hands, as with bread. Refrigerate dough 4-6 hours, at least. When chilled, remove dough from refrigerator; form into balls the size of large walnuts. Beat 12 egg whites until stiff; fold in confectioners sugar, walnuts, and vanilla. Roll each ball of dough into 6-8 inch circles, paper thin. Put 1 teaspoon filling in center of each circle. Fold over one half of dough, then the other half; pinch and tuck ends under. Bake at 350 degrees for 10-15 minutes. Bake and cool well before storing. Will keep for 2 weeks. May be frozen.
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