6 c. or 30 oz. sifted flour
1 tsp. salt
1 lb. Crisco
1/4 lb. butter
1 lg. (8 oz.) cream cheese
3 egg yolks
1 pt. sour cream
1 tsp. vanilla
Grate whole lemon

Mix flour and your dry ingredients in a large bowl; cut in shortening and butter then cream cheese. In separate bowl put in egg yolks, sour cream and vanilla. Mix thoroughly. Make well in the large bowl and add egg yolk mixture to the dry ingredients and mix together. Put dough uncovered in refrigerator overnight.

Next day divide the dough in 4 parts; roll out 1 part of dough at 1 time; leave rest in refrigerator until ready for use. Roll out thin on a floured board. Cut into 3 inch squares, put filling in center and roll into half moon shape. Dip the top into granulated sugar. Bake 15 to 20 minutes at 375 degrees. Makes about 14 dozen.

NOTE: Use apricot, raspberry, prune or nut filling.

NUT FILLING:

3 egg whites
Drop of vanilla
1/2 c. sugar
1 lb. ground walnuts

Beat egg whites. When stiff, add sugar and beat again. Fold in nuts and vanilla.