6 c. flour
1 lb. lard
1 egg, plus 3 egg yolks
1 cake yeast
1 c. Half and Half
1 tsp. vanilla
1 tsp. salt

Sift flour, add crumbled yeast and salt. Work in lard, add slightly beaten eggs, cream, vanilla. Knead until smooth. Cover and refrigerate overnight.

FILLING:

3/4 lb. ground nuts
1/2 c. sugar
1 stiffly beaten egg white
1 tsp. vanilla
1/2 sm. jar pineapple jam

Mix to make a smooth paste. Roll out dough to 1/8 inch. Cut into squares. Put filling on each and roll opposite corners. Bake at 375 degrees until brown.