5 c. flour
1 lb. softened butter
3 egg yolks, save whites
1/2 pt. sour cream
1/2 c. milk
1 sm. cake yeast
2 tbsp. sugar
1 tsp. vanilla
1/8 tsp. salt

FILLING:

1 1/2 lbs. ground walnuts
3 egg whites
1 c. sugar
1 tsp. vanilla

ICING:

Favorite butter cream with maple flavoring

Mix flour and butter and set aside. Beat egg yolks, adding sugar. Stir until creamy. Mix yeast with sour cream, milk, vanilla, and salt. Combine with egg yolk and sugar mixture. Make hole in flour; pour in liquid; mix well. Add more flour, if needed. Dough should be pliable. Let set 1/2 hour. Meanwhile, combine ingredients for filling. Roll dough out on sugar and floured board, a little at a time. Roll thin. Spread nut filling on upper half of dough. Flip bottom half of dough over, using rolling pin to seal. Cut 1 x 4 inch strips and twist. Bake on greased cookie sheet 12 to 15 minutes at 350 degrees. When cool, glaze with maple flavored butter cream icing. Makes 20 dozen.