Kolaski

• 6 c flour
• 1 household yeast
• 1 t salt
• 1 c butter, softened
• 3T sugar
• 1 c shortening
• 3 eggs
• 1 c milk
• 1 t vanilla
• Filling:
• 1 lb ground walnuts
• 1 c sugar
• 1/3 c hot water

1. Crumble the yeast (use 3 small cake yeasts if you cannot find the household yeast) and stir into the flour, then stir in the salt and sugar. Beat the eggs with the milk and vanilla. Cut the shortening and butter into the flour, then mix in the milk mixture. Knead to a soft, smooth dough.
2. Refrigerate for several hours,, then divide into three sections. Work with one section at a time, keeping the others chilled. Roll the dough out on a board sprinkled with sugar. It should be about the thickness of pie crust. Then cut into rectangles about 2" by 3".
3. Place about 1t of filling on each piece, then roll up from the short side. Bake with seam side down on lightly greased cookie sheets until lightly golden, about 12 minutes at 350 degrees.
4. These are fabulous with coffee, keep for weeks in tins, ship well and freeze well. A welcome break from all the holiday sweets, these have been the Cook Family Christmas Cookie for as long as I can remember.

flour, yeast, salt, butter, t sugar, shortening, eggs, milk, vanilla, filling, ground walnuts, sugar, water

Taken from www.epicurious.com/recipes/member/views/kolaski-1276098 (may not work)