Christmas Cookies

Nut Rolls

8 heaping cups flour

1 tsp. salt

3 packets yeast dissolved in 1/2 cup water with 1/2 tbsp. sugar

1 lb. Crisco  (2 cups) I use butter.

1/2 lb. butter

4 eggs

1 pint sour cream

Powdered sugar

Cut shortening and butter into flour and salt finely.  To 4 eggs beaten, add yeast mixture and sour cream.  Mix like a bread dough.   Knead.  Chill overnight.  Roll out thin in

powdered sugar and flour mixture (1/2 and 1/2).  Cut into 2 1/2" to 3" squares.  Make about five 3/8" cuts on one wide end of the square, as if one is fringing the edge. 

Place a teaspoonful of nut filling on the end of the dough opposite the fringe.  Roll into

a tube-shape.  Bend into a crescent-shape, with the fringed ends pointing down.

Place on parchment paper covered cookie sheet.  Brush nut roll with beaten egg. 

Sprinkle granulated sugar on top.  Bake at 350° for 20 minutes or until golden brown.  Store in a cool place.

Uncooked Filling

5 cups ground walnuts

2 cups sugar

1 tsp. vanilla

1/2 cup water -- No more!

Mix dry ingredients well.  Add water.  Mix well.

If yield is 220 nut rolls, then each nut roll has 5.43 fat grams.