Starlight Sugar Crisps - cooking recipe

Ingredients

1 compressed yeast cake
1/4 cup water, very warm
3 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup butter
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla
1 1/2 cups sugar

Preparation

Soften yeast in water (can use one packet or 2 1/4 tsp bulk).
Sift flour with salt.
Cut in butter and shortening.
Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well.
Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days.
Mix sugar and remaining vanilla.
Sprinkle board with about 1/2 cup of mixture.
Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar.
Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed.
Roll out about 1/4 inch thick.
Cut into 4x1 inch strips; twist each strip 2 or 3 times.
Place on ungreased baking sheets.
Repeat entire process with remaining dough.
Bake at 375 for 14 minutes until light golden brown.