6 1/4 c. sifted flour
1/2 lb. butter
1/2 lb. shortening
3 egg yolks
2 c. (1 pt.) sour cream
2 cakes compressed yeast
Pinch salt
Granulated sugar
Nut filling (follows)

Cut butter and shortening into flour until mixture is crumbly. Crumble yeast into sour cream; add with egg yolks and salt to flour mixture. Mix well until smooth and leaves side of bowl. Shape into ball, cover and refrigerate 3 hours or overnight.

Sprinkle granulated sugar lightly on work surface. Divide dough into 6 portions. Refrigerate 5 portions and roll 1 portion 1/8 inch thick, sprinkling top of dough with additional sugar as needed to prevent sticking.

Cut into 2 inch squares. Place about 1/2 teaspoon nut filling along one end of each square and start rolling from that end, curving slightly to form crescent.

Place seam side down on greased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until golden brown. When cool can then be removed from baking sheets.