3 1/2 c. sifted flour
3/4 c. thick sour cream
1 tsp. salt
1 c. shortening (part butter)
1 whole egg and 2 egg yolks (well beaten)
1 pkg. dry active yeast
1 tsp. vanilla
1/4 c. warm water
1 c. sugar

Sift flour and salt into mixing bowl, add shortening. Dissolve yeast in warm water and stir into flour mixture with sour cream, eggs and vanilla. Mix well with hand. Cover with damp cloth and refrigerate 2 hours.

Roll half of dough on sugared board into an oblong, 8x16 inch. Sprinkle with sugar, roll again to same size, repeat a third time. Roll about 1/4 inch thick and cut into 1x4 inch strips. Twist ends in opposite directions - stretching dough slightly. Put in shape of horseshoe on ungreased baking sheet, pressing ends to keep shape. Repeat with rest of the dough. Heat oven to 375 degrees. Approximately 15 minutes. Makes about 5 dozen.