2 pkg. active dry yeast
1/4 c. warm water
7 c. flour
1 tsp. salt
Fruit preserves
2 c. butter, soft
4 eggs, beaten
2 c. whipping cream

In small bowl, dissovle yeast in warm water. In large bowl combine flour and salt; cut in butter until crumbly. Stir in yeast, egg and whipping cream. Turn dough onto lightly floured surface; knead until smooth. Place in greased bowl; turn greased side up. Cover; refrigerate until firm, 6 hours or overnight.

Heat oven to 375 degrees. Roll out dough, 1/2 at a tie, on sugared surface to 1/8 inch thickness. Cut into 3 inch squares. Spoon 1 teaspoon preserves in center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1 inch apart on ungreased cookie sheet and bake for 10-15 minutes or until lightly browned.