1/2 lb. butter
3 c. flour
2 tbsp. powdered sugar
1/2 c. warm milk
1 cake yeast
1/2 tsp. sugar
1/2 tsp. vanilla
3 eggs

Mix flour, 2 tablespoons powdered sugar and butter until crumbly.

Separate eggs. Mix yolks and yeast. Mix in dry ingredients and vanilla. Blend very well. Refrigerate 2 hours or overnight.

FILLING:

Beat until stiff: 3/4 c. sugar

Add: 10 oz. maraschino cherries (drained), cut up

Divide dough in 3 parts. Roll out thin. Spread on filling and roll up. Repeat for rest of dough. Bake immediately, 350 degrees for 35 minutes.

FROSTING:

Powdered sugar mixed with juice from cherries, while warm. Sprinkle with chopped nuts.