1/2 pt. sour cream
Sm. yeast cake
3 1/2 c. sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. vegetable shortening
3 egg yolks
1/2 tsp. vanilla

Crumble yeast cake, add to sour cream. Set aside. Sift flour, baking powder and salt. Cut in shortening. Beat egg yolks and vanilla, add to sour cream and yeast. Add to flour mixture and blend well. Chill overnight. Roll out as pie dough, using a great deal of powdered sugar. Cut into 2 inch squares and fill with preserves of your choice. A little coconut sprinkled on top of filling will improve flavor. Fold over two corners. Bake at 350 degrees for 12-15 minutes. Good with a nut filling and rolled up. 10 dozen cookies.