|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Sifted all-purpose flour||4 Cup (64 tbs)|
|Butter||1 Cup (16 tbs), chilled|
|Vanilla extract||1⁄8 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Nut filling||1 Cup (16 tbs)|
Soften yeast in the warm water; set aside.
Blend flour, sugar, and salt in a bowl.
Cut in butter with a pastry blender or two knives until particles are the size of rice kernels: set aside.
Beat egg yolks and extract until thick.
Add yeast and sour cream gradually, beating well after each addition.
Add to the flour-butter mixture gradually, blending well after each addition.
Cover and chill overnight.
The next day prepare Nut Filling; set aside.
Roll a half of dough at a time into a 16x12-inch rectangle on a floured surface.
Spread surface of dough with filling.
Roll the other half of dough to the same size on waxed paper.
Invert dough on waxed paper over filling; press down gently and evenly; peel off paper.
Cut into 2-inch squares or into bars or trian gles; press edges together to seal.
Place on lightly greased cookie sheets.
Bake at 3506F 15 minutes.