(Nut Rolls, Christmas Cookies)

6 c. sifted flour
1 lb. Crisco
6 egg yolks
1 pt. coffee cream
1 sm. pkg. yeast
1 tsp. salt
1 tsp. baking powder
1 tsp. vanilla

Mix flour and Crisco as for a pie crust. Add salt, baking powder and dry yeast. Slightly beat eggs and add to flour mixture. Last add vanilla and cream together. Mix lightly. Put into a crock, cover with wax paper and refrigerate overnight. (It can remain for 1 to 3 days.) When you are ready to make cookies take a handful of dough and roll it out on a powdered sugar board 1/8 inch thick. Roll the dough out in a rectangle then cut into 3 inch square. Spread each square with nut filling. Roll up like a small jelly roll. Bake, seam side down, on greased cookie sheet about 12 to 15 minutes or until very lightly browned.

NUT FILLING:

6 egg whites
1 1/2 c. sugar
1 tsp. vanilla
3 c. ground English walnuts or pecans

Beat egg whites until stiff then slowly add all the sugar to the egg whites. Mix in the remaining ingredients and refrigerate until ready to use.

These are traditional cookies at the Lay's house and really are a light, tasty cookie.