INGREDIENTS

INSTRUCTIONS

Cookies: Heat oven to 350 degrees. Lightly grease cookie sheet with
unsalted shortening. Sift together flour and salt into a large bowl.
Add half the butter and cut it in with a pastry blender or two knives
until the mixture looks like coarse meal. Cut in remaining butter
until it looks like large peas. Add crumbled yeast. Add sour cream  and
mix well. Beat egg yolks until frothy; add vanilla and blend egg
mixture into butter mixture. If necessary, knead dough on a lightly
floured board until smooth. Divide dough into 8 parts and roll one
portion at a time. On a floured board, roll each portion into 8
wedge-shaped pieces. Place 1 teaspoonful of the Nut Filling at the
wider edge of each wedge. Roll up each wedge, starting at the wide
side, and place on prepared cookie sheet with the point underneath.
Bake 20-22 minutes, or until lightly browned. Remove cookies to wire
cake racks and cool. Sprinkle with confectioner's sugar when cooled.
Makes 64 cookies.  NOTE: 1 package active dry yeast dissolved in 2
tablespoons warm water  (105-115 degrees) may be substituted for cake
yeast.  Nut Filling: In the small bowl of an electric mixer beat egg
whites  until soft peaks form. Gradually add sugar and vanilla and beat
until  stiff peaks form. Blend in ground nuts.  FROM FLORENCE PEKAR,
REDBOOK, DEC 1972, "THE GREAT  CHRISTMAS COOKIE-SWAP COOKBOOK"  From a
collection of my mother's (Judy Hosey) recipe box which  contained lots
of her favorite recipes, clippings, etc.  Downloaded  from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 11.5mg
Sodium: 35mg
Potassium: 21.7mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 3.2g
Protein: 1.5g