I was baking with my dad this weekend, making cookies that my grandmother
used to make - her recipe for Kolacky. The recipe for the dough called for
6 cups flour, 1 lb sour cream, 1 lb butter (or half butter, half margarine),
4 egg yolks a tsp of salt, and 4 yeast cakes. The method was to mix the
yeast cakes with half the sour cream, then mix the rest of the sour cream
into that. Mix the egg yolks into the sour cream. Cut the butter into the
flour and salt. Then mix it all together. Then roll it out, cut them, fill
them, and bake them off.

My question is what is the yeast in this recipe for? I can't understand why
it's there! I was thinking about making up a batch this weekend w/o the
yeast to see how they turn out. There is no resting or letting anything
rise involved with this dough. My grandma isn't around anymore, so I can't
ask her (although I am going to be attending a John Edward seminar in May,
maybe she'll let me know then!! lol). Anyway, if anyone can let me know,
I'd like to hear from ya. I'm really just curious.

Jenn. W.

--
If we do not change direction, we'll end up where we're headed.
-Lao Tsu