Sour Cream Twists

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup cold butter (no substitutes)
1/2 cup shortening
2 eggs
1/2 cup sour cream
3 teaspoons vanilla extract, divided
1-1/2 cups sugar

In a small bowl, dissolve yeast in water; let stand for 5 minutes. In a mixing bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs.

Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface.

On the sugared surface, roll half the dough into a 12-in.x 8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture.

Fold rectangle into thirds. Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12-in. x 8-in. rectangle.

Cut into 4-in. x 1-in. strips; twist each strip two or three times. Place on chilled ungreased baking sheets.

Repeat with remaining sugar mixture and dough. Bake at 375° for 12-14 minutes or until lightly browned. Immediately remove from pan and cool on wire racks. Makes 4 dozen.