DOUGH:

4 c. unsifted all-purpose flour
2 c. reg. butter
4 egg yolks, slightly beaten
1 c. dairy sour cream

FILLING:

1 1/4 lbs. walnuts, ground
1 c. granulated sugar
1/2 c. milk
1 tbsp. almond extract

1 egg, beaten
Confectioners' sugar

1. Make Dough: Place flour in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg yolks and sour cream; stir until combined. Turn out on lightly floured surface, and knead until dough is smooth and can be shaped into ball. If too sticky, knead in more flour. (Dough can be refrigerated until ready to use.)

2. Make Filling: In medium bowl, combine nuts, granulated sugar, milk, and almond extract; blend well.

3. Preheat oven to 400 F. Grease cookie sheets.

4. To shape Kifli: On lightly floured surface, roll out a quarter of dough at a time, to measure 16x12 inches, 1/8 inch thick. With pastry wheel, cut into 2 inch squares.

5. Place generous 1/2 teaspoon filling in center of each square, then bring 2 opposite corners, overlapping, over filling; pinch edges together to seal. Place on cookie sheets. Brush lightly with egg.

6. Bake 10 to 12 minutes, or until golden. Remove and roll in confectioners' sugar. Let cool on wire rack. Makes 16 dozen.