2 cups sifted flour
1 cake compressed Fleischmann's Yeast
1/2 cup (1 stick) butter
2 egg yolks
1/2 cup commercial sour cream
Confectioners sugar
butter, melted (for brushing)

Put sifted flour into a large mixing bowl. Crumble in compressed yeast. Cut in butter with pastry blender until mixture is crumbly. Add egg yolks and sour cream; mix well. Form into a ball. On lightly floured board, knead until smooth (5-10 minutes). Divide dough into 3 equal parts. Wrap in waxed paper. Chill in refrigerator at least 1 hour.

On a board sprinkled with confectioners sugar, roll each part of the dough into an 8-inch circle; cut each into 8 pie-shaped wedges. Fill wide end of each wedge with 1 tablespoon Walnut Filling (recipe below). Roll up from wide end to point. Place on greased baking sheets. Brush with melted butter.

Bake in moderate oven (375°F.) about 25 minutes, or until golden brown. Dust with confectioners sugar.

Makes 2 dozen cookies.

Walnut Filling:

1 cup finely chopped walnuts
1/2 cup sugar
1 teaspoon vanilla
2 egg whites, stiffly beaten

Combine walnuts, sugar and vanilla. Fold in stiffly beaten egg whites.

Makes enough filling for 2 dozen cookies.

Submitted by: Belle