1 1/2 c. soft butter
4 1/2 c. sifted flour
2 pkgs. yeast
1/4 c. warm water
1 c. cold milk, unscalded
1 egg, slightly beaten
3 tbsp. sugar
1/2 tsp. cardamom (optional)
1/2 tsp. salt

FILLING:

1 c. grated walnuts
1 c. coarsely chopped walnuts
1 c. raisins
1/2 c. sugar
3 tbsp. lemon juice
1/2 tsp. cinnamon
2 tsp. grated lemon peel
2 egg whites

Cream butter with 1/2 cup flour until well blended. Chill for 30 to 45 minutes.

Meanwhile soften yeast in warm water; add milk, egg, sugar, cardamom and salt. Stir in 2 cups of flour. Beat until dough is smooth and elastic. Beat in remaining flour until well blended. Turn out on a lightly floured board. Form into a ball, dust with flour and roll into a 16 inch square.

Turn butter and flour mixture out on a floured board. Roll into an 8x16 inch rectangle. If dough is too soft chill longer. Place this rectangle on 1/2 of yeast dough. Fold other 1/2 over butter mixture to encase it. Pinch edges to seal. With a rolling pin, lightly pound dough to 12x16 inch. Fold 1/3 of dough over center, then fold remaining 1/3 over center. Chill 30 minutes. Pound dough lightly again in a rectangle, then roll into a 16 inch square. Fold side thirds over center again. Chill. Repeat this procedure three times.

Roll thin and fill. Place on greased sheet. Chill 45 minutes and bake 20 minutes at 350 degrees or until golden brown.

For filling mix nuts, raisins, sugar, juice and peel together. Beat egg whites and cinnamon until stiff. Gently fold nut mixture into egg whites.

TO FORM LOVE LETTERS:

Place filling in center of square, bring opposite corners together. Repeat with other two corners. Place on sheet 1 inch apart.

TO FORM RECTANGLE:

Cut dough, fill center, bring two corners together instead of four.

When baked, cool and dust with sifted confectioners' sugar.