4 c. sifted flour
1 tsp. baking powder
1 c. cold water
1 tbsp. vinegar
2 egg yolks

Blend all ingredients well until dough comes clean from hands. Chill.

Mix and allow to soften: 1/2 lb. (2 sticks) butter 2 tbsp. sifted flour

When dough is chilled, roll out and spread with 1/4 of the butter mixture. Fold dough and refrigerate. Repeat this process during the day until butter mixture is used up.

Next day roll dough and cut into squares with a hot knife. (Pizza cutter works well also.) Fill with any desired filling, or nut filling listed below. Brush cookies before baking with beaten egg. Bake at 350 degrees until golden brown.

NUT FILLING:

1 l b. walnuts
1/2 c. sugar
3 egg whites
1/2 lemon rind

Grind nuts; beat egg whites until stiff, but moist. Fold in nuts, sugar and lemon rind. Fill cookies and fold dough over filling pinching edges tight. Slit edges with knife to prevent opening.