American Sugar Crisp Cookies

Ingredients

• 1 cake or packet of yeast
• ¼ cup lukewarm or hot water
• 3½ cup sifted flour
• 1 tsp. salt
• ½ cup (1 "cube") margerine
• ½ cup Crisco Oil
• 2 eggs, beaten
• ½ cup sour cream
• 3 tsp. vanilla
• 1½ cup sugar

Cooking Instructions

1. Soften 1 cake yeast with lukewarm water or packet of yeast with hot water.
2. Blend together flour, salt, beaten eggs, sour cream, 1 tsp. vanilla, and softened yeast.
3. Add margarine and Crisco Oil, slicing them into small pieces with a knife
4. Chill resulting dough for at least 2 hours (can stand up to 4 days).
5. Combine sugar with remaining 2 tsp. vanilla.
6. Roll out half portion of chilled dough on board sprinkled with the sugar/vanilla to size of about 16 inches by 8 inches.
7. Sprinkle rolled dough with sugar/vanilla
8. Fold each end of dough end over to middle, in thirds, to make three layers, turn dough a quarter turn and roll out again to about 16 inches by 8 inches, folding over again to three layers and so rolling it out again and sprinkling it at least 2 more times.
9. Roll out to neat 16 inches by 8 inches and cut into 4 inch by 1 inch pieces.
10. Give each piece 2 or 3 half twists and place on cookie sheet.
11. Bake at 350º for about 12 to 15 minutes
12. Repeat above six steps with other half of chilled dough
13. Let cool, then Sugar Crisp cookies are ready to eat!

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