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German Sour Cream Twists

3 1/2 cup sifted flour
1 tsp. salt
1 cup shortening
1 pkg. yeast
1/4 cup warm water
3/4 cup sour cream
2 eggs, beaten
1 tsp. vanilla
1 cup sugar

Sift flour and salt into mixing bowl. Cut in shortening. Dissolve
yeast in water. Stir into flour mixture with sour cream, eggs,
and vanilla. Mix well. Cover with a damp cloth and let rest in
refrigerator for 2 hours. Roll half of dough on sugared bread
board into an oblong, 8 x 16 inches. Fold ends toward center, ends
overlapping. Sprinkle with sugar. Roll again to same size. Repeat
a third time. Roll out 1/4 inch thick. Cut strips 1 x 4 inches;
twist ends in opposite directions, stretching dough slightly. Put
in shape of a horseshoe on ungreased baking sheet, pressing down
ends to keep shape. Repeat with rest of dough. Bake immediately
at 375 degrees for 15 minutes or until lightly browned. Makes 5
dozen.

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