3 c flour
      1 1/2 t salt
      1 1/2 c shortening
      1/2 c (more or less) of water
      1/2 c butter
      1/2 c chopped pinon nuts
      1 t milk 

         Sift flour and salt and cut in shortening.  Add water just to hold flour mixture 
 together.  Roll out 1/4 inch thick, and spread with softened butter.  Fold pastry over 
 three times one direction, turn, and fold three times again.  Chill.  Cut in half and roll 
 each half about 1/8 inch thick.  Cut into 1" squares.  Brush with milk and sprinkle
 with chopped pinon nuts.  Bake in 450 degree oven for 10 minutes, or until light brown