8 C. sifted flour 2 oz. Compressed yeast
¼ C sugar 4 egg yolks, beaten slightly
1 tsp salt 1 C Sour cream
2 C butter or margarine grated rind of lemon
Nut filling:
4 egg whites
¾ C sugar
1 tsp . vanilla
pinch of salt
1 ½ C ground walnuts or pecans
Combine flour, sugar, salt and shortening – blend with pastry blender. Crumble yeast over mixture and work into above ingredients. Add egg yolks and sour cream, and add lemon rind over this mixture. Knead the mixture just enough to blend. Divide dough in half, place in bowls and set aside, covered for 1 hour. Pinch off small pieces and shape into balls the size of a walnut. Place these on un-greased baking sheets and let rise for 45 min. and then roll out each on to a ¼ inch thickness. Drop filling in center from teaspoon and bring two edges together. Shape into crescents. Place on baking sheet and bake in hot oven (400 degrees) about 20 minutes. Makes about 5/6 dozen
To make filling: beat egg whites until stiff. Add salt and vanilla and gradually beat in sugar . Fold in ground nuts.
(This recipe is from the Lutheran Ladies League Cookbook of the First Hungarian Lutheran Church in Cleveland, OH.)

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