1 lb. sweet butter
6 egg yolks
3/4 c. powdered sugar
1 tsp. vanilla
1/2 c. sweet cream
2 tsp. baking powder
1 tsp. salt
1 lb. flour

Measure and sift into mixing bowl half of flour add butter and cut in with pastry blender. Place dough in refrigerator. Sift rest of flour together with salt, sugar, and baking powder. Add cream, vanilla, and egg yolks. Mix until blended. Roll out on board. Remove dough from refrigerator, roll out and place on top of second dough. Fold in half then fold in half again. Cover with waxed paper and return it to the refrigerator for half an hour. Roll out again, fold, cover and return to refrigerator. Repeat this four times in all. Refrigerate overnight. Next day roll out dough 1/4 inch thick. Cut into small squares. Fill with desired filling and roll like crescents. Bake at 350 degrees. Bake for about 15 to 20 minutes.