3 1/2 c. flour
1 tsp. salt
1 c. shortening - part butter
1 pkg. active yeast
1/4 c. warm water
3/4 c. sour cream
1 whole egg & 2 yolks, well beaten
1 tsp. vanilla
1 c. sugar
1 tsp. cinnamon, (optional)

Into a large bowl, put flour and salt. Cut into shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, & vanilla. Mix well with hands, cover with a damp cloth, and refrigerate 2 hours or overnight.

Roll half of dough on sugared board into an oblong 8 x 16 inch piece. Fold ends toward center, ends overlapping. Sprinkle with sugar, roll again to same size. Repeat a third time, rolling about 1/4 inch thick. Cut into strips 1 x 4 inches. Twist ends in opposite directions, stretching dough slightly. Put in the shape of a horseshoe on ungreased baking sheet, pressing ends to keep shape. Bake at 375 degrees for 15 minutes or until golden brown. Lightly ice if desired. Yields 5 dozen.