FIRST LAYER:

1 lb. chopped nuts
1 c. sugar
1 tsp. cinnamon

Save 1/2 cup for topping.

DOUGH:

3 sticks butter
4 egg yolks
4 c. flour
1/4 c. milk
1 env. powdered yeast or 1 sm. cake
2 jars apricot filling

1. Combine yeast and warm water.

2. Add butter to flour. Cut in until milly.

3. Add slightly beaten eggs, milk and yeast.

4. Mix dough well. Put on floured board and knead 3 minutes.

5. Divide into 3 sections.

6. Cut wax paper to size of pan, 10 x 15 inches or 13 x 9 inches.

7. Roll dough between 2 wax paper sheets.

8. Don't grease pan.

9. First layer dough and nut filling on top.

10. Second layer dough and apricot filling.

11. Third layer dough.

12. Bake at 350 degrees for 35 to 40 minutes.

FROSTING:

5 tbsp. flour
1 c. milk

Mix and cook until thick. Then cool.

1 c. Crisco
1 c. powdered sugar

Beat together. Then add cold mixture to Crisco and powdered sugar. Beat well 5 minutes. Spread over cool cookies. Sprinkle with 1/2 cup of reserved nuts, sugar and cinnamon.