INGREDIENTS

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 until
particles are the size of small peas. Stir in eggs, sour cream, 1 teaspoon
vanilla and the yeast mixture. Mix thoroughly (dough will be stiff and
resemble 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 I 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, sug- aring and folding two more times.
Roll out into a 16-in. x 9-in. rectangle. Cut into 3-in. x 1-in. 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 3750 for 15-20 minutes or until light golden brown. Immediately remove
cookies to wire racks. Yield: 8 dozen.
Busted by Sara Horton, 5/29/98
Recipe by: Taste of Home, Kathy Floyd, Greenville, Florida
Converted by MM_Buster v2.0l.

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