1 Package(s) active dry yeast
2 Tablespoon(s) water
1 Pint(s) sour cream
5 Cup(s) flour
1/2 Pound(s) oleo
1/2 Teaspoon(s) salt
1 1/2 Cup(s) sugar
5 egg yolk
1/4 Teaspoon(s) baking soda
5 egg white
4 Cup(s) shelled nuts
Dissolve yeast in water. Cut in shortening with pastry blender with
flour, 1/2 cup sugar, baking soda, and salt.
Add lightly beaten egg yokes and sour cream. Mix in yeast. Knead
dough for 4 or 5 minutes or until dough comes off of fingers. Add
more flour if necessary. Refrigerate 4 hours or over night in 4
layers of wax paper. Roll out on sugared board.
Beat egg whites slightly but not stuff. Grind the shelled nuts and add
with 1 cup sugar to the egg whites. Bake for 35 – 40 minutes at 350 F.
Check bottom for burning.