DOUGH:

2 c. sifted flour
1 stick butter
1 pkg. regular dry yeast
2 egg yolks (reserve whites)
1/2 c. sour cream

Cut butter into flour in bowl until mixture is crumbly. Add yeast to cream. Add beaten yolks and cream mixture to flour. Mix well. Knead on floured board until smooth. Wrap in foil and chill in refrigerator, preferably overnight.

WALNUT FILLING: Combine 2 cups ground nuts, 1/2 cup sugar, 1/8 cup melted butter and 1 teaspoon vanilla. Fold in 2 stiffly beaten egg whites to combined mixture. This filling must not be too soft. Add more nuts if needed to make a stiff paste. Vanilla wafers (ground) may also be added to thicken.

ASSEMBLY: Sprinkle board with powdered sugar. Form chilled dough into 3 balls of equal size and roll into very thin circles. Cut 16 pie shaped wedges per circle. Place a teaspoon or less of filling on wide end of each wedge. Roll from wide edge to point. Place on greased baking sheet with space between each cookie. Bake at 375 degrees until golden brown, about 12 to 15 minutes. Dust or lightly roll each baked cookie in powdered sugar. Yield: 4 dozen.