5 c. flour
1/2 lb. butter
1/2 lb. Crisco
Lemon rind
1 tbsp. sugar
3 egg yolks
1/2 pt. sour cream
2 yeast cakes
1/2 tsp. vanilla
1 1/4 c. milk

Dissolve yeast cakes in the sugar and warm milk. Let stand for 5 minutes.

Mix flour, sugar, butter and Crisco. Mix like pie crust. Add egg yolks, sour cream and yeast mixture; mix well. Chill overnight. Roll out and fill with nuts or jam. Brush tops with egg before you bake. Let rise in pan. Bake at 350 degrees for 15-20 minutes.