5 c. flour
1/2 pt. sour cream
1 cake yeast
4 egg yolks (no whites)
2 tbsp. sugar
1/2 lb. butter
1/2 lb. Crisco

Crumble yeast into flour. Add butter and Crisco (cut into flour as in pie crust). Add sour cream, egg yolks and sugar. Knead all together. Make about 4 or 5 large balls, roll outside in sugar. Refrigerate overnight.

Next day take out 1 ball at a time and make about 20 to 25 walnut sized balls. Roll out and fill with walnuts, apricots or prunes. Bake at 350 degrees until light brown.