Gram’s German Sour Cream Twists

 

3 1/2 C. Flour

1 tsp. Salt

1 C. Shortening

1 package dry Yeast

1/4 C. warm Water

3/4 C. Sour Cream

1 Egg, 2 Yolks

1 tsp. Vanilla

1 C. Sugar

 

Dissolve yeast in warm water. Add egg, sour cream and vanilla, stirring to mix. Pour into dry ingredients. Mix well, cover with damp cloth, and place in fridge 2 hours. Roll out half of dough, sprinkle on some sugar, fold into thirds and roll flat again. Repeat with both portions of dough until sugar is all used, folding and rolling each portion of dough at least 3 times. After final rolling, cut dough into strips about 1” wide and 3-4” long. Twist into shapes and bake on greased cookie sheet on top rack, 375 degrees, until lightly browned.