4 c. flour
6 egg yolks
1 1/2 lbs. walnuts or pecans
Sugar to taste
1 lb. butter (oleo)
1/2 pt. sour cream
6 beaten egg whites
Lemon juice or flavor

Mix flour and butter as for pastry, cutting in. Add yolks and sour cream and work dough until smooth. Form into 1 inch balls and lay out on waxed paper. Refrigerate overnight.

Place each ball on a floured board and roll paper thin. Mix filling by grinding nuts very fine, adding sugar, egg whites and lemon juice/flavoring to taste. Put 1 teaspoon filling in center of each round and roll up as for jelly roll. Curve cookie into a crescent. Bake on ungreased cookie sheet at 350 degrees F. until light brown, about 20 minutes. Sprinkle with powdered sugar while warm.