German Sour Cream Twists - cooking recipe

Ingredients

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

Preparation

Sift flour and salt together; cut in shortening (as for pie crust).
Dissolve yeast in warm water.
Stir into flour mixture with sour cream, eggs and vanilla.
Mix well.
Cover with a damp cloth and refrigerate for 2 hours.
Roll out dough on sugar.
Roll out oblong about 1/4 inch thick.
Fold dough up from each short side to middle; roll out again and repeat once again.
Cut into 1 x 4-inch strips.
Twist and put on an ungreased cookie sheet. Bake at 375\u00b0 for 15 minutes.