preparation
Dissolve yeast in milk. Mix all ingredients together and roll up to 90 balls. Cover and set it in the refrigerator overnight until next day. The next day, roll the balls on powdered sugar, but don't roll too thin. Put the filling in the center of the cookie; fold one side of the cookie and then overlap the other side on top. Slightly greased a cookie sheet using two cookie pans. Place 6 or 7 cookies across and 6 rolls down. Bake at 350° for 10 minutes. Use apricot or nut filling. |