Instructions: Nut Filling: with a fork, beat the egg whites until frothy. Add the beaten egg whites, sugar and melted butter to the ground walnuts and mix well.

Makes approximately 10 dozen.

Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square.

Makes 8 dozen.

Apricot filling #2: Mix all ingredients and refrigerate until ready to use.

Poppyseed filling: Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.