3 1/2 c. flour
1 c. shortening
1 c. sour cream
2 eggs
1 pkg. yeast
1 tsp. salt
1 tsp. vanilla
1 c. sugar (reserve)

Mix flour, shortening and salt as for pie crust. Crumble yeast and add to sour cream, stir. Add eggs and vanilla. When thoroughly blended add to flour mixture and stir until it forms a soft ball.

Place in refrigerator, well covered, overnight. Remove and roll when very cold on pastry board using 1 cup sugar instead of flour. Roll to a large square 1/4 inch. Sprinkle with sugar and fold into thirds. Repeat this procedure three times.

Cut in pieces 1x3 inches. Place on ungreased cookie sheet and let stand 1 hour. Bake 350 for 15 or 20 minutes. Remove from pan immediately. Frost