4 c. flour
3 tbsp. sugar
1/2 tsp. salt
1 c. Crisco
1 cake yeast
3 egg yolks
1 c. milk
2 tsp. vanilla
5 c. ground walnuts
2 1/2 c. sugar
1 egg
Powdered sugar

Sift flour, sugar, and salt together in deep bowl. Cut in Crisco until smooth crumbs form. Crumble yeast on top of flour mixture and work into crumbs. In another bowl, beat egg yolks. Add milk and vanilla. Beat well. Add to flour mixture. Knead well. Add a little more flour as needed to make a soft, moist dough. Cover bowl and set in refrigerator for 6 to 8 hours.

Filling: Combine nuts, sugar, and egg. If this mixture is not of spreading consistency, add a small amount of water. Roll out 1/5th of the dough at a time on a board, covered with powdered sugar. Roll dough to form a circle. Smooth filling onto circle of dough with a table knife. Cut circle into 8 triangular shape, starting at the wide edge. Place on greased cookie sheet. Bake on middle rack of oven at 375 degrees for 15 minutes.