European Squares Recipe

Dissolve yeast and sugar in warm water. Set aside to bubble. Cut butter into flour about the same texture as pie crust. Use a pastry blender to do this. Make a well in flour mixture; add yolks and sour cream. Mix with hands to form a ball of dough; divide into 3 equal parts; let rest while preparing filling.

Combine finely chopped nuts, brown sugar, cocoa, and cinnamon. Have ready the apricot filling or other fruit butters. You will also need a small amount of thick jam for the nut layer.

Grease a 10x15x1-inch jelly roll pan. Roll out 1 part of dough a little larger than pan size. Roll up loosely over rolling pin. Unroll evenly into pan. Smooth corners, then spread a thin layer of any thick jam over dough. Sprinkle all of the nut filling over jam, pressing slightly with hands. Roll out second part of dough and place over filling, smoothing edges.

Spread gently all of the apricot filling or butter over dough evenly. Roll out last part of dough; place over filling, smoothing all edges. Crimp edges all around with a fork; trim excess dough. Prick top all over with a fork. Cover and let rest for about 1 hour.

Bake in a preheated 350 F. oven for 20-25 minutes or golden brown. Cool in pan on rack several hours. Cut into squares or bars. These cookies freeze very well and are excellent!