3 1/2 c. flour
1 tsp. salt
1 c. shortening (part butter for flavor)
1 cake compressed yeast
1 c. sour cream
1 egg and 2 egg yolks
1 tsp. vanilla
1 c. sugar for sprinkling board and dough

Sift flour and salt together. Cut in shortening with a pastry blender, leaving some of the shortening in lumps the size of giant peas. Add crumbled yeast, sour cream, well-beaten egg and yolks and vanilla. Mix with hand. Cover bowl with damp cloth and set in refrigerator for at least 2 hours. (The dough will not rise, but will become firm and cold.)

Take out half of dough and leave other half in refrigerator. Sprinkle board with part of sugar. Round up dough on board and roll out into an oblong, about 8x16 inches. Fold the two ends to center, allowing end to overlap the other. Sprinkle with sugar and roll out again to same size. Repeat process a third time.

Roll out dough a little less than 1/2 inch thick. Cut into strips 1 inch wide and 4 inches long. Twist ends of each strip in opposite directions, stretching gently. Place twists in the form of a horseshoe on an ungreased sheet, pressing down ends to keep twists in shape. Bake 15 minutes in 375 degree oven. Repeat process with other half of dough. Makes 6 dozen twists.