3 1/2 c. flour
1 c. butter
1 egg
2 egg yolks
1 c. sour cream
1 pkg. dry yeast
1 tsp. salt
1 tsp. vanilla or nutmeg
1 c. sugar

Cut shortening into flour as for pie dough. Add egg and yolks and 1/2 cup sour cream; mix. Sprinkle yeast over dough and add rest of sour cream. Blend well. Add salt and flavoring; mix well to a stiff dough. Cover and refrigerate at least 2 hours.

Sprinkle sugar on rolling pin and board. Roll dough 3 or 4 times, keeping sugar on board and dough. Roll to 1/4" thickness. Cut into 1/2" strips about 3" to 4" long. Shape twists and place on ungreased cookie sheets. Let rise 20 minutes at room temperature. Bake at 350 degrees for 15 to 20 minutes.