5 c  Flour; to 6 cups
2 c  Shortening
3    Egg yolks
12 oz Evaporated milk
1 ts Vanilla
1    Cake yeast; dissolved in
1/4 c  Warm water

Mix flour and shortening as for pie crust. Make a hole in center of
mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and
dough leaves sides of bowl. Form into large balls, each just large enough
to roll out at one time. Cover with wax paper and refrigerate overnight.
Roll out each ball about 1/4″ thick on a board covered with powdered sugar.
Cut dough into 2″ or 3″ squares and polace 1 teaspoon of any desired
filling in center of dough; fold dough over to opposite side and pinch
together or roll into horn shape. Place on ungreased cookie sheet. Bake in
350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with
powdered sugar before serving.