1 c. Crisco
2 blocks butter
2 tbsp. sugar
5 egg yolks
2 lbs. plain flour
1 c. warm milk
1 pkg. yeast
3 boxes powdered sugar
2 (1 pt.) jars pineapple preserves
2 c. chopped pecans

Add yeast to warm milk. Set aside. Mix 1 cup Crisco, 2 blocks butter, 2 tablespoons sugar, 5 egg yolks, 2 pounds plain flour. Add warm milk and yeast to mixture and blend. Roll into small balls about the size of a quarter. Roll out with small rolling pin on powdered sugar.

Add pecan and pineapple mixture to rolled out dough. Fold together. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Sprinkle with powdered sugar.