1/2 lb. butter, softened
3 c. flour
3 egg yolks
1 pkg. yeast
1 tbsp. sugar
8 tbsp. half and half
1/2 tsp. vanilla
1 1/2 c. raisins
1/2 c. sugar
1 lemon rind, grated
1 tbsp. lemon juice
1 c. walnuts, finely chopped
1 tbsp. flour

Cook raisins in 1 1/2 cups water until tender. Mix and sift flour and sugar. Add slowly to raisins, stirring constantly until thickened. Add lemon rind, juice and nuts. Set aside to cool. Mix flour and butter thoroughly. Add egg yolks and mix well. Add yeast to warm cream and sugar. Add to mixture. Add vanilla. Knead well. Roll in circle and cut into pie shaped wedges. Place small amount of filling on wide part of wedge and roll to form a crescent. Place on lightly greased cookie sheet. Allow to raise for about 20 minutes. Bake at 350 degrees for 20 to 25 minutes until lightly browned. Dust with confectioners sugar. Yields 75 cookies.