1 pkg. active dry yeast
4 c. sifted reg. all-purpose flour
1 tsp. salt
1/2 c. soft butter
3/4 c. vegetable shortening
3 egg yolks
1 c. commercial sour cream
2 tsp. vanilla extract
3 egg whites
1 c. granulated sugar
1 1/2 c. finely chopped California walnuts
Confectioners' sugar

Day before:

1. Soften yeast in 3 teaspoons warm water; then let stand at room temperature for 10 minutes.

2. Into medium bowl sift sifted flour, salt. With pastry blender, or 2 knives, scissor fashion, cut yeast, butter and shortening into them until like coarse cornmeal.

3. In large bowl, with electric mixer at medium speed, beat together egg yolks, sour cream and 1 teaspoon vanilla extract. Add flour mixture; beat until a blended dough.

4. Divide, then shape dough into 3 balls; wrap each in waxed paper and refrigerate overnight.

Next day:

5. For filling, beat egg whites until stiff, while gradually adding granulated sugar and 1 teaspoon vanilla extract; then fold in walnuts.

6. Start heating oven to 375 degrees. On pastry board, sprinkled with confectioners' sugar, and with a rolling pin sugar dusted too, roll 1 ball of refrigerated dough into a circle 15 inches in diameter. Cut circle in half, then cut each half into 8 wedges.

7. Now spread center of each wedge of dough with 1 heaping teaspoon of filling, keeping edges free; beginning at its wide edge, roll up wedge, then place, point-side down, on ungreased cookie sheet. Repeat steps 6 and 7 with other 2 balls.

8. Then bake cookies 15 to 20 minutes or until golden. Cool on wire racks, then store, tightly covered to enjoy during the next 2 or 3 days. Makes 4 dozen cookies.