1/2 c. butter
1 c. sugar
4 egg yolks, beaten
1/2 pt. sour cream
1 tsp. lemon juice
Rind of 1 lemon, grated
3 c. flour
1 tsp. baking soda
1/2 tsp. salt

FILLING:

Apricot

Cream butter and sugar. Add egg yolks, sour cream, juice and rind. Cream. Add sifted dry ingredients. Mix well. Spread 1/2 of mixture on greased 13"x9" pan, extending to 1" on sides. Fill with cooked filling or any fruit filling. Roll rest of dough on floured board to a square. Cut into 1" strips. Place in lattice pattern on filling. Bake at 350 degrees for 45 minutes. Cut into squares and dust with powdered sugar.