3 1/2 cups all-purpose flour (sifted)
1 tsp. salt
1/2 cup shortening
1/3 cup butter
1 package (2 1/4 tsp.) dry active yeast
1/4 cup warm water
3/4 cup sour cream
1 egg + 2 egg yolks
1 tsp. vanilla
1 cup sugar
1/2 tsp. ground cinnamon
1/4 cup finely chopped nuts

Dissolve yeast in water. Stir in sour cream, well beaten eggs and vanilla. Cover and chill at least 2 hours.

Roll out 1/2 dough mix into 8x16 inch rectangle. Fold rectangle in thirds in envelope fashion.

Sprinkle with cinnamon and sugar mix. Roll back out into 8x6 inch rectangle. Pat on 1 tablespoon of nuts. Fold into thirds again.

Roll out into an 8x10 inch rectangle. Pat on 1 tablespoon of nuts. Cut into 1x4 inch strips.

Dip in cinnamon and sugar mix. Twist ends in opposite direction.

Bake on greased baking sheet at 350°F. Repeat with 2nd half of dough.

Submitted by: Rachael Johnson