For the dough:
Mix oleo and flour together like for pie crust.
Add egg yolks, sour cream and vanilla.
Mix well.
Make small balls (size of walnut) from dough and put in refrigerator overnight
covered.
For the filling:
Beat egg whites until stiff.
Fold in powdered sugar, orange juice and ground nuts.
Cover and put in refrigerator overnight.
The next day roll out balls of dough (about 25-30) fill 3/4 with filling and
roll into crescents. Keep filling in refrigerator in between batches.
