Sour Cream Twists

• 4 c. flour
• 1 t. salt
• 1/2 c. shortening
• 1 envelope yeast
• 1/4 c. warm water
• 3/4 c. sugar
• 1 whole egg
• 2 egg yolks
• 1/2 c. butter
• 1 c. thick sour cream
• 1 tsp. vanilla

1. Sift flour and salt in a large bowl.
2. Cut in shortening and butter as for pie crust.
3. Dissolve yeast in warm water.
4. Beat eggs together.
5. Combine with sour cream, yeast and vanilla.
6. Add to the flour mixture and mix well.
7. Let rise in refrigerator for 2 hours.
8. Sprinkle sugar lightly on breadboard.
9. Place dough on sugar; sprinkle sugar lightly on dough and roll to 10 to 12-inch square, folding dough into center from either side.
10. Roll out and repeat the folding job until you have used the entire 3/4 cup sugar.
11. Cut into strips 1/2-inch wide and 4 inches long.
12. Twist the strips 3 or 4 times and lay them on an ungreased cookie sheet several inches apart.
13. Bake at 350u0b0 for 20 minutes.

flour, salt, shortening, yeast, warm water, sugar, egg, egg yolks, butter, sour cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475337 (may not work)