1/2 c. (1 stick) unsalted butter
1 tbsp. lard
2 c. sifted all-purpose flour
1/4 tsp. salt
3 sm. egg yolks
1/2 c. sour cream
1/2 c. guava jelly
2 tbsp. milk
Confectioners' sugar for sprinkling

In a large bowl, combine the butter, lard, flour and salt; cut with a pastry blender or work with your fingertips until the mixture has the consistency of cornmeal. Drop in 2 egg yolks, add the sour cream, mix thoroughly. Wrap and refrigerate overnight. Preheat the oven to 400 degrees and butter baking sheets.

On a lightly floured board, roll out the dough until 1/8 inch thick. Cut into 3-inch rounds. Place about 1/2 teaspoon guava jelly off center on each round. Fold the dough, completely covering the jelly, press the edges to seal. Place 2 to 3 inches apart on baking sheets.

Beat together the remaining egg yolk and milk; brush this glaze onto the crescents. Bake 10 to 12 minutes or until golden. Remove from sheets while still warm and cool on racks. Sprinkle with confectioners' sugar. Makes 2 dozen. Christmas cookies.