Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3 cups all-purpose flour1-1/2 teaspoons salt1/2 cup cold butter1/2 cup shortening2 large eggs, room temperature1/2 cup sour cream3 teaspoons vanilla extract, divided1-1/2 cups sugar
Preparation
In a small bowl, dissolve yeast in water. In a 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 12x8-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 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough.
Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.
