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GERMAN SOUR CREAM TWISTS

Source of Recipe

Sylvia Brady-1963


Recipe Introduction

Make 5 dozen. Preheat oven to 375 degrees F.

List of Ingredients

3 1/2 c. flour
1 c. shortening
1 c. sour cream
2 eggs, slightly beaten
1 pkg. yeast
1 tsp. salt
1 tsp. vanilla
1 c. sugar - reserve




Recipe

Mix flour and salt as for pie crust. Add yeast to sour cream to dissolve. Add eggs and vanilla and stir until well blended. Add to flour mixture. Mix well to a stiff dough. It will be sticky. Place in refrigerator well covered overnight.

Sprinkle sugar on pastry board in place of flour. Roll out to a large square about 1/4 inch thick. Sprinkle with sugar, fold in three and roll again. Sprinkle with sugar once more and fold and roll. Do this 3 times, using 1 cup sugar.
Roll about 1/4 inch thick. Cut into 1x4 inch strips. Twist ends in opposite directions, stretching the dough slightly. Put in shape of a horseshoe on ungreased cookie sheet, pressing ends to keep shape. Repeat with rest of dough.
Bake at 375 degrees F. about 15 minutes until delicately browned. remove from sheet immediately.