1/2 lb. butter
3 c. flour
3 tbsp. sugar
3 eggs
1 c. walnuts
1/2 c. warm milk
1/2 lg. cake yeast
Sugar
1 med. size jar cherries

ICING:

1 tbsp. butter, melted
Powdered sugar
Cherry juice

Mix butter, flour and sugar like pie crust. Let milk, yeast, 1/2 teaspoon sugar raise in glass bowl for 1/2 hour.

Slightly beat 3 egg yolks with yeast. Combine with flour mixture. Knead well, chill overnight or for 2 hours.

FILLING: Beat 3 egg whites until stiff, adding 3/4 cup sugar gradually, 1 cup walnuts and cherries (drained and chopped). Divide dough into 3 balls. Roll out on floured board, spread with 1/3 filling. Sprinkle walnuts and cherries and roll up. Bake at 350 degrees for 35 minutes on buttered cookie sheet. When slightly cool, top with icing and nuts. Can be frozen.