6 c. flour
1 tsp. baking powder
1 lb. softened butter
1/2 tsp. baking soda
3/4 c. sugar
7 egg yolks
1 grated lemon rind
Juice of half lemon
5 tbsp. canned milk or sour cream
1 tsp. vanilla
8 oz. finely chopped nuts
Apricot preserves

Mix flour and baking powder. Crumble butter into mixture and cut in with pastry blender. Add remaining ingredients except nuts and preserves. Blend well. Refrigerate 1 hour.

Separate dough into 6 batches. Roll out 1/4 inch thick. Place one layer of dough in a 10x13 pan. Spread with apricot preserves. Sprinkle with nuts that have been mixed with some sugar.

Roll each batch and repeat making 3 layers in one pan. It makes 2 pans. Bake in 350 degree oven for 35-45 minutes. When cool, cut across diagonally to make diamond shapes.