6 c. flour
1 tbsp. granulated sugar
1/2 tsp. salt
1 pkg. dry yeast
2 c. Crisco
3 eggs, beat well
1 c. milk

Stir dry ingredients in a large bowl. Put in shortening. Add remaining ingredients and mix well. Chill overnight.

To bake: Remove a small portion of dough at a time. Keep remaining dough refrigerated. Roll out on well surgared surface (use granulated sugar). Cut into 2 inch squares. Spread filling.

Filling: For walnut use 1 cup ground walnuts moistened with milk. For pineapple use pineapple preserves. Place a small amount on dough and fold. Close by folding into a triangle and crimp edges with a fork.

Bake at 375 degrees for 10-15 minutes until light brown. Cool on waxed paper spread over paper towels. Place in plastic bags when cooled. These cookies freeze well.