3 1/4 c. flour
1/2 lb. butter
Pinch of salt
2 tbsp. sugar
1 egg
1/2 of lg. yeast cake
1/4 c. milk (warm)
1 tsp. vanilla

FILLING:

1 (16 oz.) jar pineapple preserves
1 1/2 to 2 c. ground walnuts

Sift flour, sugar, salt and baking soda. Add butter, egg and vanilla. Dissolve yeast in warm milk and add to flour mixture. Divide dough into 2 parts. Line cookie sheet with wax paper. roll one part of dough - top with preserves and sprinkle with nuts. Roll second part of dough and place over filling. Seal edges with fork as for pie.

Place in refrigerator overnight and bake next day at 350 degrees for 25 minutes. Before serving, sprinkle with powdered sugar and cut into squares.