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5 c. flour
1 pack dry yeast
1 lb. butter
12 egg yolks
1/2 c. sour cream
powdered sugar

2 or 3 c. nuts, ground fine
1 c. brown sugar or more to your taste
2 tsp. vanilla
2 Tbsp. butter
whole milk

Mix filling ingredients in a pan on stove. Just add enough milk to
make ingredients easy for spreading.

Add first 5 ingredients together. Knead until shiny and smooth.
Ball into small walnut size balls and place in fridge overnight.
Roll each ball out flat and add filling. Roll them back up to look
like a crescent roll. Bake at 350 degrees for 12 minutes, or until light
brown. Cool and sprinkle with powdered sugar.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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