1 cup melted shortening (part butter)
1 cup thick sour cream
1 cake yeast
1 cup sugar
1 whole egg
2 egg yolks well beaten
1 t. cinnamon
1 t. vanilla
3.5 cups sifted flour

1 cup melted shortening (part butter) 1 cup thick sour cream 1 cake yeast 1 cup sugar 1 whole egg 2 egg yolks well beaten 1 t. cinnamon 1 t. vanilla 3 5 cups sifted flour

Combine shortening, sour cream, salt & vanilla; crumble in yeast.
Blend in eggs, then add flour and mix well.
Place in greased bowl & cover with a damp cloth. Let rise in refrigerator for 2 hours.
Combine sugar & cinnamon & spread on kneading board. Place dough on sugared board and roll into rectangle, turning so all parts are sugared. fold like you fold a letter; roll out again. Repeat 3 times or until sugar is used up. Roll into a rectangle about 1/4" thick; cut into 1" strips about 4" long. Twist strips and lay on well-greased cooky sheet. Bake at 375 degrees until golden brown. Remove from pan while hot to avoid sticking.