4 c. flour
1 lb. butter
1 pt. sour cream
1/2 c. sugar
1/2 c. flour

TOPPING:

1/2 c. sugar
1 c. ground nuts

Mix flour and butter as for pie crust. Add the sour cream; knead until dough forms a ball. Cover bowl; set in refrigerator overnight. To roll out, separate dough in 3 portions. Roll out on flour and sugar mix. Cut in 3 inch squares. Fill with desired filling - nuts, apricot, or prune. Beat 2 egg whites until stiff, then dip cookie in egg whites and nuts mixed with sugar. Bake at 350 degrees for 20 minutes or until nice and brown.