Recipe courtesy of the Koren & Calderon families

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Ingredients:

• 3 packages of dry yeast, 1 strip
• 1/4 cup milk, warmed
• 2 Tbsp sugar (1 goes in the yeast)
• 2 sticks butter
• 2 sticks margarine
• 6 egg yolks, warmed
• 8 oz sour cream
• 1 tsp lemon extract
• 6 cups flour
• 1 jar of guava jelly
• 1 bag of cream cheese pastry filling

Directions:

First put the yeast in a mug with 1 Tbsp sugar and 1/4 cup warm milk. Place on a warm stove for 5 minutes to raise.

Slightly melt butter and margarine on the stove then pour into a bowl. Separate 6 eggs and lightly stir in egg yolks with 1 Tbsp sugar. Next add the yeast mixture and sour cream. Add 1 cup of flour at a time to the mixture. After 5 cups of flour are added, lastly add the lemon extract and last cup of flour. Mix well. Let rise for 1 hour before rolling.

When the dough is ready, roll dough to 1/4 inch thick on a surface with flour and sugar; cut into 2 1/2 inch squares. Place on lightly greased baking sheets or covered in parchment paper. Spoon about 1/4 tsp of each filling in the center of each cookie. Roll sides into the center to form an envelope shape and then sprinkle with sugar before baking. Use toothpicks to hold the shape together. Bake at 350 F for 12-15 minutes or until lightly brown on the bottom.

Baker’s Note: Cookies may need to be re-rolled into sugar if they are sticky when cooled or after defrosting. They freeze very well.