1 c. scalded milk
1/4 c. sugar
1 oz. yeast
3 egg yolks
1/2 c. butter
1/2 c. Crisco
1 tsp. salt
4 c. flour

Mix flour, sugar, shortening and salt like pie crust. Put a little warm milk and sugar in cup and add the yeast. Add beaten egg yolks to milk and add part of flour mixture; then add yeast and balance of flour. Mix well and let stand in ice-box overnight. Divide into 3-4 parts and roll into circle. Shape into butterhorns and fill with 1 teaspoon almond (Solo) filling, and bake 20 minutes at 350 degrees. Frost.