Sour Cream Twists

Instructions

In a small bowl, dissolve yeast in water. Let stand 5 minutes. In a mixing bowl, stir together flour and salt, Cut in buffer and shortening untilparticles are the size of small peas. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture. Mix thoroughly (dough will be stiff andresemble pie pastry). Combine white sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth. Roll out half of the dough into a rectangle. Sprinkle with about 1 tablespoon of the sugar mixture plus some red or green colored sugar. Fold rectangle into thirds (fold one end of dough over center and fold other end over to make three layers). Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll out into a 16x9-inch rectangle. Cut into 3x1-inch strips. Twist each strip two or three times. Place on chilled ungreased baking sheets. Repeat with remaining dough, sugar mixture and colored sugar. Bake at 375°F for 15-20 minutes or until light golden brown. Immediately remove cookies to wire racks.

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