3 1/2 c. sifted flour
1 tsp. salt
1 c. shortening
1 pkg. yeast
1/4 c. warm water
3/4 c. sour cream
2 eggs, beaten
1 tsp. vanilla
1 c. sugar

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, and vanilla. Mix well. Cover with a damp cloth and let rest in refrigerator for 2 hours. Roll half of dough on sugared bread board into an oblong, 8 x 16 inches. Fold ends toward center, ends overlapping. Sprinkle with sugar. Roll again to same size. Repeat a third time. Roll out 1/4 inch thick. Cut strips 1 x 4 inches; twist ends in opposite directions, stretching dough slightly. Put in shape of a horseshoe on ungreased baking sheet, pressing down ends to keep shape. Repeat with rest of dough. Bake immediately at 375 degrees for 15 minutes or until lightly browned. Makes 5 dozen.