3 1/2 c. flour
1 tsp. salt
1 c. shortening (part butter)
1 pkg. dry yeast
1/4 c. warm water
3/4 c. sour cream
1 whole egg plus 2 egg yolks (well beaten)
1 tsp. vanilla
1 c. granulated sugar (to roll dough in)

Sift flour and salt, cut in shortening. Dissolve yeast in warm water, stir in flour mixture. Add sour cream, eggs and vanilla, mix thoroughly. Cover with a damp cloth and refrigerate for 2 hours. Roll half of dough onto a sugared board into an oblong 8 x 15. Fold ends toward centers, ends overlapping. Sprinkle with sugar, roll again to same size. Repeat procedure 2 more times. Roll about 1/4 inch thick. Cut into strips 1 x 4 inches. Twist ends in opposite directions, stretching dough slightly. Place on ungreased cookie sheet in the shape of a horseshoe. Bake at 375 degrees about 15 minutes or delicately browned. Makes about 5 dozen.