1 pkg. yeast
2 tbsp. sugar
2 3/4 cups flour
1 tsp. salt
1 cup shortening (use at least 1/2 butter)
2 well beaten eggs
Apricot jam, raspberry jam, pie filling

Dissolve yeast and sugar in 3/4 cup warm milk. Combine flour and salt in a deep bowl. Cut in shortening with a pastry blender. (Mixture needs to be fine and crumbly like for pie crust.) Add well beaten eggs. Mix well. (Will be quite a soft dough.)

Take 1/2 of dough and roll out to the size of the cookie sheet. Place on cookie sheet. Spread filling down center and overlap both sides to the middle. Pinch dough together. Repeat with remaining dough. Cover with plastic wrap. Let stand in refrigerator 6 to 8 hours or overnight.

Take out of refrigerator. Let stand for 20 to 30 minutes. Meanwhile, preheat oven to 375°F.

Bake for about 30 minutes until lightly browned. Frost with powdered sugar frosting and sprinkle with nuts.