Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pkg(Tbl) Dry Yeast |
| ¼ cup | Very warm water |
| 3¾ cup | All purpose flour |
| 1½ teaspoon | Salt |
| 1 cup | Butter or margarine |
| 2 \N | Eggs, beaten |
| ½ cup | Sour cream |
| 1 teaspoon | Vanilla |
| \N \N | Coating: |
| 1½ cup | Sugar |
| 2 teaspoons | Vanilla |
Servings: 5 dozen cookies Oven: 375 degrees F.
Ing Quan Item ** Cookie: Soften yeast in warm water. Set aside. Sift together the flour and the salt. Cut in the butter 'til the size of small peas.
Blend in the eggs, sour cream, vanilla, and yeast mixture. Mix thoroughly. Cover and chill at least 2 hours (up to 4 days). After chilling dough, combine sugar and vanilla. Roll out half of the dough on surface which has been sprinkled with about ½ c. of sugar mixture. Roll to 16" X 8" rectangle. Sprinkle rectangle with coating.
Fold in thirds turn ¼ way and reapeat rolling and folding twice.
Sprinkle coating as needed.
Roll out 16" X 8" rectangle, about ¼" thick. Cut into 4" X 1" strips and twist each 2 or 3 times. Place on ungreased cookie sheet.
Repeat with remaining dough. Bake until light golden brown, 12-15 minutes at 375 degrees. Remove from pan immediately.. Enjoy!! From The Collection of Tia L. Darrow...