These are delicious and elegant--equally at home at a morning coffee or a Christmas cookie buffet.

1 cake yeast or 1 pkg. yeast
1/4 c. warm water
3 3/4 c. sifted flour
1 1/2 tsp. salt
1 c. butter
2 beaten eggs
1/2 c. sour cream
1 tsp. vanilla

Soften yeast in very warm water. Sift together flour and salt. Cut butter into flour mixture until particles are the size of small peas. Mix together 2 beaten eggs, sour cream and egg mixture. Cover and chill at least 2 hours (may be refrigerated up to 4 days).

1 1/2 c. sugar
2 tsp. vanilla

Combine sugar and vanilla. Sprinkle about 1/2 cup vanilla sugar mixture on a board. Roll half of chilled dough on board into a rectangle, ca. 16x8 inch. Sprinkle with about 1 tablespoon more vanilla sugar. Fold one end of dough over center. Fold other end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board and dough with additional vanilla sugar as needed. Roll to about an 8x15 inch rectangle about 1/4 inch thick and cut into strips ca. 1x3 inch. Twist each strip and place on ungreased baking sheets. Bake in moderate 375 degree oven 8-10 minutes until golden brown. Repeat with other half of dough.