3 1/2 c. sifted flour
1 pkg. active dry yeast
3/4 c. thick sour cream
1 whole egg and 2 egg yolks, well beaten
1 tsp. salt
1/4 c. warm water
1 tsp. vanilla
1 c. butter

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well with hands. Cover with damp cloth and refrigerate 2 hours or overnight. Roll half of dough on sugared board. Put into an oblong 8x16 inch. Fold ends toward center end overlapping. Sprinkle with sugar. Roll again to same size. Repeat a third time. Roll about 1/4 inch thick. Cut into strips 1x4 inches. Twist ends in opposite directions, stretching dough slightly. Put in shape of horseshoe or keep them straight. Put them on ungreased baking sheet, pressing end to keep the shape. Repeat with rest of dough.

Bake in a 375 degree oven about 15 minutes or light brown, not too dark. Take from baking sheet immediately or they will stick and break. Take them out with a pancake turner; put on wax paper. Makes 5 dozen to 12 dozen, depending on how long you cut them.