1 lb. butter
1 lb. Crisco
9 c. flour
1 yeast cake dissolved in 1/4 c. warm water
6 eggs
1/2 lg. can milk
1 tsp. salt

Mix flour, shortening and salt in large bowl as for pie dough; make a well and add beaten eggs, yeast mixture and canned milk. Stir and work with hands until dough is no longer sticky. Put dough in refrigerator overnight or for at least 4 or 5 hours. Roll about 1/6 of dough at one time; leave rest in refrigerator until ready for use. Roll thin on powdered sugar board; cut in 2 inch squares. Put filling in center and roll. Place on greased cookie sheet; bake for 12 to 15 minutes at 350 degrees. Remove from pan immediately.

FILLING:

3 lbs. ground nuts
1/2 lg. can milk
1 c. sugar
1/4 lb. butter, melted

Combine all ingredients.