STARLIGHT SUGAR CRISPS
Steps:
- Soften one packet of yeast in the warm water. Sift together flour and salt into large mixing bowl. Cut in butter and shortening until particles are fine. Blend in eggs, sour cream, 1 tsp of vanilla, and softened yeast. Mix thoroughly. Cover; chill at least 2 hours** Combine sugar and remaining 2 tsp of vanilla. Roll out half of chilled dough on surface sprinkled with about 1/2 cup of the vanilla sugar. Roll out to a 16x8 inch rectangle. Sprinkle with about 1 tablespoon of the vanilla sugar. Fold on end if dough over center. Fold other end over to make three layers. Turn one quarter of the way around and repeat rolling and folding twice, sprinkling surface with additional vanilla sugar each time as needed. Roll out to a 16x8 inch rectangle about 1/4 inch thick. Cut into 4x1 inch strips. Twist each strip 2 or 3 times. Place on ungreased cookie sheets. Repeat entire process with remaining dough. Bake for 15 to 20 minutes. **If desired, dough may be stored in refrigerator for up to four days and baked as needed.
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