1 cake yeast or 1 pkg. dry yeast
4 c. flour, sifted
1/2 tsp. salt
1 1/4 c. butter
4 egg yolks
1 tsp. vanilla
1/2 c. sour milk

Blend flour, salt and butter as you would for pie dough. Crumble yeast into mix. Add beaten egg yolks that have been mixed with sour cream and vanilla. Form a dough; divide into 8 even parts and place in refrigerator while making filling.

FILLING:

4 egg whites
1 c. sugar
1 tsp. vanilla
1 c. chopped nuts

Beat egg whites until stiff and dry. Add sugar and vanilla; beat. Add nuts. Roll out dough as for pie crust, very thin; roll out with powdered sugar instead of flour. Cut into pie wedges. Place a teaspoon of filling on each piece, spread, keep away from edges. Roll. Place on cookie sheet. Bake at 375 degrees for 15-20 minutes until lightly browned. Sprinkle with powdered sugar while warm.