4 c. flour
1/2 tsp. salt
1 oz. cake yeast, crumbled
1 1/4 c. butter
4 egg yolks
1 c. sour cream
1 tsp. vanilla

Cut crumbled yeast and butter into flour and salt mixture with a pastry blender. Blend together egg yolks, sour cream and vanilla, add to flour mixture. Shape into a ball. Divide in 5 parts. Place dough in the refrigerator to chill several hours.

NUT FILLING:

4 egg whites
1 1/4 c. sugar
1 1/2 c. finely chopped nuts
1 tsp. vanilla

Beat egg whites until they hold a soft peak, add sugar gradually and beat until mixture holds a firm peak. Fold in nuts and vanilla. Use powdered sugar on board to roll out balls. Roll each ball of dough into a 12" circle. Spread part of egg white mixture on circle, cut into 12 or more wedges as you would cut a pie. Roll each wedge toward the middle. Bake on greased cookie sheet 15 minutes at 350 degrees until delicately browned. Either roll in powdered sugar or frost with butter frosting.