9 x. flour
1 lb. Crisco
1 lb. softened butter
1 pkg. dry yeast
Sprinkle of sugar
6 eggs
1 tsp. salt
5 1/2 oz. canned milk
1/4 c. cold water

NUT FILLING:

2 lb. ground pecans
2 c. brown sugar
2 c. granulated sugar
2 tbsp. ground cinnamon
4 eggs
1/4-1/2 c. milk
2 tbsp. vanilla
2 tbsp. lemon juice

Dough: Put flour in a large mixing bowl. Make a well. Place butter and Crisco in and mix with flour. Add eggs, milk and mixture of yeast, water and sugar. Mix and knead until dough leaves side of bowl. Form into a ball. Place in sealed container. Refrigerate at least 12 hours. Will keep up to 1 week.

Filling: Mix all dry ingredients together. Add eggs, lemon juice and milk; mix well. (It will be thick.)

Shaping: Pinch off pieces of dough the size of a ping pong ball. Roll out on confectioners' sugar to a 6 inch circle. Cut into 8 parts. Using a teaspoon, place nut filling on B. Flap over A & C. Roll to D.

Place on greased pan in rows. Bake at 350 degrees about 12 minutes. (Check to see bottom is not too brown.) Turn oven to broil to brown tops. Place on clean dish towel to cool. Store in airtight containers when cool. May freeze for use weeks in advance. Makes 400 cookies.