6 egg yokes (save the white)
1 lb. Butter
½ lb. Crisco
3 tsp. vanilla
5 lb. flour
2 c. sugar
2 tbsp. Salt
2 yeast cakes
1 pt. sour cream
1 c. buttermilk
10x sugar (confection)
fillings - cherry, lekvar (prune), almond, apricot, etc.
In very large bowl add butter and Crisco, mix. Add in egg yolks, mix.
Add in flour, vanilla, sugar and sour cream, mix well.
Warm milk, yeast, and salt. Need in with dough.
Let the dough rise 1½ hrs.
Roll out dough in sections, about ⅛ in thick, cut into squares about 1½ to 1¾ inch big . Put a small amount of filling in the center of each square, wrap two corner and pinch them together.
When arranged on the cookie sheet, brush with egg white before putting in the oven.
Bake until lightly brown, about 8 minutes at 350º
Sprinkle with 10x sugar when cool
When storing layer with foil or wax paper.