1 pkg. dry yeast or 1 cake
1/4 c. warm water
3 1/2 c. flour
1 1/2 tsp. salt
1/2 c. butter
1/2 c. shortening
2 eggs
1/2 c. sour cream
1 tsp. vanilla
1 1/2 c. sugar
2 tsp. vanilla

Soften 1 package of yeast in 1/4 cup warm water. Sift together 3 1/2 cups flour and 1 1/2 teaspoons salt in a large mixing bowl. Cut in 1/2 cup butter and 1/2 cup shortening until particles are fine. Blend in 2 beaten eggs and 1/2 cup sour cream and 1 teaspoon vanilla and the softened yeast. Mix thoroughly. Cover. Chill at least 2 hours.

Combine 1 1/2 cups sugar and 2 teaspoons vanilla in a separate bowl. Roll out 1/2 of chilled dough on surface sprinkled with about 1/2 cup of vanilla sugar. Roll out to 16 x 8 inch rectangle. Sprinkle with about 1 tablespoon vanilla sugar. Fold one end of dough over center. Fold other end over to make 3 layers. Turn 1/4 of the way around and repeat rolling and folding twice, sprinkling surface with additional vanilla sugar each time. Roll out to 16 x 8 inch rectangle, 1/4 inch thick. Cut into 4 x 1 inch strips. Twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake at 375 degrees for 15-20 minutes. Makes 5 dozen.