1 cake of compress or 1 pkg. dry yeast
1/4 c. lukewarm water
3 1/2 c. sifted all-purpose flour
1 1/2 tsp. salt
1/2 c. butter
1/2 c. Crisco
2 beaten eggs
1/2 c. sour cream
3 tsp. vanilla
1 1/2 c. sugar

Soften yeast in 1/4 cup water. Sift flour and salt together. Cut in butter and shortening. Blend in eggs, sour cream, 1 teaspoon vanilla. Add softened yeast; mix well. Cover and chill at least 2 hours.

Mix sugar and 2 teaspoons vanilla, sprinkle board with about 1/2 cup. Roll out half of dough to 16"x8" rectangle. Sprinkle with 1 teaspoon vanilla and sugar mixture. Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn half around and repeat rolling and folding twice. Sprinkle board with sugar and vanilla. Sugar as needed. Roll to 1/4" thick, cut into 4"x1" strips. Twist each strip 2 or 3 times. Place on ungreased cookie sheet. Bake in 375 degree oven for 15 to 20 minutes or light brown.