DOUGH:

2 1/4 c. flour
2 egg yolks
3/4 tbsp. sugar
1/2 c. butter
1/4 c. Crisco
1/4 tsp. salt
1/2 c. milk
1/2 pkg. (1 tsp.) dry yeast

FILLING:

1 1/2 to 1 3/4 c. walnuts, ground
1 c. sugar
2 egg whites

Sift together flour, salt and sugar. Add butter and Crisco. Work into flour mixture until like the texture of cornmeal. Beat egg yolks well, then add lukewarm milk mixed with the yeast. Work dough on floured board 8 minutes. Put wax paper on cookie sheet and sprinkle with confectioners' sugar. Roll dough into little balls (slightly smaller than walnuts). Put balls on the cookie sheet sprinkled with the confectioners' sugar and cover with wax paper. Chill 8 hours or overnight.

FILLING: Grind walnuts. Add sugar. Beat the 2 egg whites until peaks form. Gradually add nut mixture and mix well. Roll chilled balls paper thin on wax paper using lots of confectioners' sugar. Add nut mixture at edge of each round. Roll up like a pinwheel and shape as a crescent. Bake on a greased cookie sheet at 350 degrees until lightly golden brown on bottom, about 12-13 minutes. Sprinkle with confectioners' sugar after cooled. 24 servings.