German Cookies

Description

3½ cups flour (sifted)
1 tsp salt
1 cup shortening (½ cup Crisco + ½ cup butter)
1 package active dry yeast
¼ cup warm water
¾ cup thick sour cream
1 whole egg (well beaten)
2 egg yolks (well beaten)
1 tsp vanilla
1 cup sugar

Preheat oven to 375°
Sift flour and salt in mixing bowl.
Cut in shortening.
Dissolve yeast in water. Stir into flour mixture with sour cream, eggs, vanilla.
Mix well by hand.
Cover with damp cloth & refrigerate 2 hours.
Roll half dough on sugared board into 8x16 oblong.
Fold ends toward the center, ends overlapping. Sprinkle with sugar.
Repeat 3 times.
Roll ¼" thick, cut into 4” twist sections, stretching the dough slightly.
Put into shape of horseshoe on ungreased cookie sheet.

Bake 15 min at 375°