Flaky Hungarian Cookies - cooking recipe

Ingredients

4 cups flour
1 teaspoon baking powder
1 cup cold water
1 tablespoon vinegar
2 egg yolks
Butter Mixture
1 cup margarine
1 tablespoon lard
4 tablespoons flour
Nut Filling
1 lb walnuts
3 egg whites
1/2 cup sugar
1/2 fresh lemon rind
Pot Cheese Filling
1 lb dry curd cottage cheese
1/2 cup sugar
1/2 teaspoon salt
2 eggs
Canned Poppy Seed Filling
1/4 lb ground poppy seed
1/2 cup sugar
1 cup milk
2 teaspoons butter
2 teaspoons fresh lemon rind
Apricot Filling
1/2 cup dried apricot
1/2 cup sugar (to taste)
1/2 cup drained crushed pineapple (optional)

Preparation

DOUGH:
Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
Butter Mixture:
Mix margarine, lard and flour together and allow it to soften.
When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
Fill with chosen filling.
Bake at 375 degrees Fahrenheit.
Nut Filling:
Grind nuts.
Beat egg whites until stiff but still moist.
Fold in sugar and nuts carefully.
Add lemon rind.
Pot Cheese filling:
Mash cottage cheese with fork.
Add sugar, salt and eggs. Mix very well.
Poppyseed Filling:
Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
Add lemon rind.
Cool well before using.
Apricot Filling:
Cook dried apricots until tender; mash and add sugar to taste.
Drained crushed pineapple may be added.