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4 c. unsifted flour
2 c. margarine
4 egg yolks (slightly beaten)
1 c. sour cream
1 1/4 lb. ground walnuts
1 c. granulated sugar
1/2 c. milk
1 Tbsp. Almond or Vanilla Extract

Put flour in bowl. With pastry blender cut margarine in
until it resembles course crumbs. Add egg yolks and sour cream,
stir until combined. Turn out on lightly floured surface, knead
until smooth. Dough can be refrigerated for a few days or ready
to use. In bowl, combine nuts, sugar, milk, and extract. Blend
well. Roll out dough 1/4 at a time, 16 x 12 1/8-inch thick. Cut
into 2-inch squares. Place a generous 1/2 teaspoon of filling on
dough. Overlap corners and pinch to seal. Bake at 400 degrees
for 10 - 12 minutes or until light golden brown. Roll in
confectioners sugar, let cool. (These freeze very well). Recipe
makes approx: 6 dozen cookies.

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