| 1 | Recipe by: margaret groman cut in flour and butter until pea size. |
| 2 | Add remaining ingredients. |
| 3 | Dough may seem soft, but it must be chilled overnight before rolling out. |
| 4 | Divide dough into six balls or individual small balls. |
| 5 | Margaret"s notes: i make approximately 110-120 balls. |
| 6 | Roll out in granulated sugar (and some flour). |
| 7 | Put nut filling, or apricot, or prune filling, and roll up. |
| 8 | Bake in 325 degree oven until golden brown. |
