4 c. flour
3 sticks (1 1/2 c.) butter
4 egg yolks
1/4 c. milk
1 sm. cake yeast dissolved in 1/4 c. water
1 lb. ground walnuts
1 c. sugar
1 tsp. cinnamon
2 jars Baker's apricot filling

Mix flour, butter, yolks, milk and yeast-water mixture and knead until smooth. Divide dough into 3 parts. Roll first piece of dough to fit 10 x 15 x 1 inch pan. Combine ground walnuts, sugar and cinnamon and spread on dough.

Roll second piece of dough and place on top of nut mixture. Spread with the Baker's apricot filling. Roll last piece of dough and place over apricot filling. Prick dough with fork.

Bake at 350 degrees for about 45 minutes or until lightly browned. Remove from oven and cool. Frost with Butter Icing and cut into 1 inch squares or diamond shapes.

BUTTER ICING:

3 c. confectioners' sugar
1 stick (1/2 c.) butter
1 tsp. vanilla
1/4 c. half and half

Mix sugar, butter, vanilla and half and half with electric beater and spread on cooled squares. Sprinkle coconut on top.