DOUGH:

4 c. unsifted all purpose flour
2 c. regular butter
4 egg yolks, slightly beaten
1 c. dairy sour cream

FILLING:

1 1/4 lb. walnuts, ground
1 c. granulated sugar
1/2 c. milk
1 tbsp. almond extract
1 egg, beaten
Confectioners' sugar

Make dough: place flour in a large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg yolks and sour cream; stir until combined. Turn out on a lightly floured surface, and knead until dough is smooth and can be shaped into ball. If too sticky, knead in more flour. (Dough can be refrigerated until ready to use.)

Make filling: Combine nuts, sugar, milk and almond extract; blend well. Preheat oven to 400 degrees. Grease cookie sheets. To shape Kiflie: on lightly floured surface, roll out a quarter of dough at a time, to measure 16 x 12 inches, 1/8 inch thick. With pastry wheel cut into 2 inch squares.

Place generous 1/2 teaspoon filling in center of each square, bring opposite corners, overlapping, over filling; (turnover) pinch edges to seal. Place on cookie sheet and brush lightly with egg. Bake 10 to 12 minutes until golden brown. Remove and roll in confectioners' sugar. Let cool. Makes 16 dozen.