6 c. flour
3 pkg. dry yeast
Pinch of salt
1 1/2 grated lemon rind
1 1/2 c. sour cream
1 1/2 c. shortening
6 egg yolks
1 lb. 4X sugar

Sift flour; add dry yeast, salt, lemon rind, egg yolks slightly beaten, sour cream, and melted shortening. Knead lightly. Chill overnight. Roll out in 4X sugar and cut into 3-inch squares 1/2-inch thick. Place 1 teaspoon filling in center of each and fold over 2 corners. Bake on greased tins at 350 degrees.

NUT FILLING:

1 c. ground nuts
1/2 c. sugar
Drop of vanilla
Egg white to moisten

APRICOT FILLING:

1 pkg. dried apricots
1 c. sugar

Cook with a little water until soft; cool.