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“Dad's favorite cookie”
READY IN:
3hrs 15mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Soften yeast in water (can use one packet or 2 1/4 tsp bulk).
  2. Sift flour with salt.
  3. Cut in butter and shortening.
  4. Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well.
  5. Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days.
  6. Mix sugar and remaining vanilla.
  7. Sprinkle board with about 1/2 cup of mixture.
  8. Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar.
  9. Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed.
  10. Roll out about 1/4 inch thick.
  11. Cut into 4x1 inch strips; twist each strip 2 or 3 times.
  12. Place on ungreased baking sheets.
  13. Repeat entire process with remaining dough.
  14. Bake at 375 for 14 minutes until light golden brown.

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