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3 1/4 c. flour
1 tsp. salt
2 tbsp. sugar
1/2 c. Crisco

Make like pie dough.

1 1/4 c. warm water
2 egg yolks

Mix together then add to above mixture.

Work together and it will make a soft dough. Place in a covered bowl in refrigerator for 1 hour. (Dough must be in refrigerator AT LEAST ONE HOUR or can be left several hours.)

Divide into 4 pieces. Roll out thin - one at a time on a lightly floured board. Spread with a thin layer of Crisco. Fold like a handkerchief - one third over then bring up bottom - fold sides in - this will form layers - dough, Crisco, dough. Put back into refrigerator for 1 more hour or more in covered bowl.

After 1 hour place 1 of the rectangle dough on floured board - do not knead or squeeze dough - just start rolling again and then layer and spread again with Crisco. This is done a total of 3 times - dough will "crack" as you roll. After last rolling and in refrigerator for 1 hour - roll to 1/8 inch thickness - and cut into 1/2 inch strips. Roll on a greased dowel rod - be sure edges are over-lapped. Bake on rod - 350 degrees until brown - about 15 minutes.

Note: Dowel rods cut to the length of your cookie sheet can be purchased at the local hardware store. Once the cookies are baked and while still warm they can be slid off the rod with very little breakage. Cookies are very fragile. These rods will become discolored but can be used over and over again. Grease them only 1 time at start of baking as Crisco in dough will be enough until you are all finished.

When cookies are cool they may be filled with any filling desired. Using pastry bag use:

1 lb. confectioners' sugar
1 c. Crisco
1 tsp. vanilla
Dash of salt
1/4 c. boiling water

Mix well. This icing stays well in refrigerator covered for 1 month. Icing may be colored. Cookies freeze well filled or unfilled.
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