5 cups flour
1 lb. Imperial margarine
Work this like pie dough, and then add:
2 tablespoons vanilla
12 egg yolks
1/2 pint (1 cup) sour cream
Mix well. Make approximately 115 balls the size of a walnut. Refrigerate overnight.
Confession: I had a hard time with this dough and added more flour!
2 lbs. of ground walnuts
3 cups sugar
1 tablespoon vanilla
add: 12 stiffly beaten egg whites
Place mixture in a large pan, mix well and stir constantly on a low flame until mixture becomes a little warm to dissolve the sugar.
Work with about ten balls of dough from the fridge at a time. Roll out each ball paper thin trying not to use too much flour on the board. Place a teaspoon or more of the nut filling in the center and shape in a crescent form. Handle very little trying not to squeeze the ends too much.
Bake in a 350 oven for about ten to twelve minutes or until brown. When cool, sprinkle with powder sugar.