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1 pkg. yeast
1/4 c. lukewarm water
2 beaten eggs
1/2 c. thick sour cream
3 tsp. vanilla
3 1/2 c. sifted flour
1 1/2 tsp. salt
1/2 c. butter
1/2 c. Crisco
1 1/2 c. sugar

Dissolve yeast in water. Sift flour with salt, cut in
butter and shortening. Blend eggs, sour cream, softened yeast
and 1 teaspoon vanilla. Mix well. Cover, chill at least two
hours. (Dough may be stored in refrigerator up to 4 days.) Mix
sugar and remaining vanilla, sprinkle board with 1/2 mixture.
Roll out 1/2 dough to 16 x 8-inch rectangle, sprinkled with
sugar mixture. Fold in one-half, and then one-half again. Use
vanilla sugar mixture each time. Roll out 1/2-inch thick, cut
into 4 x 1-inch strips. Twist each strip 2 or 3 times. Place
on ungreased baking sheet. Repeat entire process with remain-
ing dough. Bake in moderate 375 degreesoven for 10 to 15 minutes
until golden brown. Makes about 5 dozen twists.
(I make them smaller for children and for special
occasions. The large size are good for men's lunch boxes.)

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