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NUT ROLLUPS

1 pkg. yeast
1 c. sour cream
6 egg yolks, well beaten
1 tsp. salt
4 c. flour
1/2 lb. butter or substitute

1 1/2 to 2 lbs. shelled walnuts
1 c. sugar
2 egg whites, beaten stiff
2 tsp. vanilla

Above chop nuts fine; add sugar and fold into egg whites. Dissolve
yeast in small amount of sour cream. Add remainder and beaten eggs
with pastry blender. Cut shortening into flour. Add sour cream
mixture and blend well. Let sit in refrigerator several hours.
Take out 1/4 dough and roll to 1/8 inch thickness; cut into triangles
2 1/2 inches across and top with walnut mix (1/2 teaspoon); roll
up to point of triangle. Dust with confectioners' sugar. Bake 20
minutes at 350 degrees.

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