2 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
6 3/4 to 7 3/4 c. flour
1 tsp. salt
2 c. sweet cream butter
4 eggs, beaten
2 c. whipping cream
Fruit preserves

In small bowl dissolve yeast in warm water. In large bowl, combine flour and salt. Cut in butter until crumbly. Stir in yeast, eggs, and butter until crumbly. Stir in yeast, eggs, and cream. Turn dough onto lightly floured board, knead until smooth 2-3 minutes. Place in greased bowl, turn greased side up, cover and refrigerate until firm, 6 hours or overnight.

Roll out dough, one half at a time, on sugared board to 1/8 thickness. Cut into 3 inch squares, spoon 1 teaspoon preserves in center of each square. Bring up two opposite corners to center. Pinch together to seal, folding sealed tip down. Place 1 inch apart on ungreased cookie sheets. Bake at 350 degrees for 10-15 minutes or until brown. Yields 5 dozen.