2 3/4 c. sifted flour
1 env. active dry yeast
1 c. buttermilk
1/4 c. shortening
1/4 c. sugar
1 egg
2 tbsp. butter, softened

Combine 1 1/2 cups flour, the yeast and 1/4 teaspoon baking soda. Heat buttermilk, shortening and sugar and 1 teaspoon salt until warm, stirring to melt shortening. Add to dry ingredients; add egg. Beat at low speed 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in enough remaining flour to make moderately stiff. Turn onto floured board; knead 5 minutes. Cover. Let rest for 10 minutes. Halve dough. Roll one half to 14x6 inch rectangle. Spread with 1 tablespoon butter, sprinkle with red sugar crystals. Fold in half to make narrow rectangle. Cut into 14 - 1 inch strips. Twist each one, arrange on greased baking sheet in tree shape. Repeat with remaining dough but use green sugar crystals. Let rise 1 hour. Bake in 375 oven for 15 minutes; cool. Frost with confectioners' icing - glaze consistency.

I quadruple this recipe and make the trees twice as big.

This has been a part of our Christmas tradition for 20 years.