1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
3 1/2 c. Pillsbury's Best all-purpose or unbleached flour
1 1/2 tsp. salt
1/2 c. butter
1/2 c. shortening
2 eggs, beaten
1/2 c. dairy sour cream
1 tsp. vanilla
1 1/2 c. sugar
2 tsp. vanilla
1/2 tsp. almond flavoring, if desired

In a small bowl dissolve yeast in warm water; set aside. (Lightly spoon flour into measuring cup; level off.)

In large bowl, combine flour and salt. Using pastry blender, cut in butter and shortening until particles are size of small peas. Add beaten eggs, sour cream, 1 teaspoon vanilla and softened yeast; mix well. Cover; chill 2 hours.

Heat oven to 375 degrees. In small bowl, combine sugar and 2 teaspoons vanilla. Sprinkle about 1/2 cup flavored sugar on pastry cloth or board. Divide chilled dough in half; roll out half of dough to a 16 x 8 inch rectangle on sugared cloth. Sprinkle dough with 1 tablespoon flavored sugar. Fold dough to make 3 layers, sprinkling with sugar after each fold. Roll out to a 16 x 8 inch rectangle; cut into 32 (4 x 1 inch) strips. Twist each strip 2 or 3 times; place on ungreased cookie sheets. Repeat with remaining dough and flavored sugar. Bake 15-20 minutes until light golden brown. 5 dozen twists.