8 c. flour
1 1/2 lb. shortening
3 tbsp. sugar
1 c. sour cream
3 tsp. baking powder
8 beaten egg yolks
3 tbsp. yeast
1 c. water

Nut Filling:

4 egg whites
1 c. sugar
1 lb. ground nuts

Dissolve yeast in warm water. Mix sour cream and baking powder together in another bowl. Cut shortening into flour/sugar mixture like pie crust. Add wet ingredients, mix and knead lightly into a smooth ball. Divide dough into 4-6 small balls. Place on jellyroll pan. Cover with plastic wrap. Let dough rest 2-4 hours. Roll dough out and cut into 2 1/2 inch squares or circles. Fill with purchased prepared apricot filling or nut filling. On squares, place approx. 1 heaping teaspoon of filling on the diagonal. Fold and seal the other opposite corners together (wet ends to seal if needed). Dip tops in granulated sugar and place on parchment covered cookie sheets. On circles, place filling down middle and roll up. Roll in sugar and place seam side down on parchment covered cookie sheets.

Bake 375°F for approx. 15-20 mins.

NUT FILLING: Beat egg whites until still peaks form. Add sugar and nuts. Mix well.