4 c. all-purpose flour, sifted
1 tsp. salt
1 c. shortening
1 env. quick dry yeast
1 egg
2 egg yolks
1 c. sour cream
1 tsp. vanilla
3/4 c. sugar

Place flour and salt in a bowl. Cut in shortening. Prepare yeast according to package directions. Beat egg and 2 yolks together. Combine cream, yeast, and vanilla and add to dough mixed previously. Mix thoroughly. Let rise in refrigerator for 2 hours.

Sprinkle some sugar on board and place dough on sugar. Sprinkle some sugar on dough lightly. Roll out dough 4 times, sprinkling sugar on board and on dough each time. Roll to 1/4-inch thick. Cut in strips 1/2-inch wide, 4-inches long, and twist. Place on ungreased cookie sheet. Bake at 350°F until golden brown.

Makes about 3 dozen twists.

Submitted by: Meg Ginnetty