Yeast Crisp

Soften 1 package yeast in 1/4 cup warm water

3 1/2 cups flour

1 1/2 teaspoons salt

1 cup soft butter

2 eggs, beaten

1/2 cup sour cream

1 teaspoon vanilla

Vanilla sugar:

1 1/2 cups sugar

2 teaspoons vanilla

Cut butter into flour. Add eggs, sour cream, yeast, vanilla. Mix well. Cover and chill at least 2 hours. Sprinkle pastry cloth with about 1/2 cup vanilla and sugar mix. Roll out half of dough to 16 x 18-inch rectangle. SPrinkle with 1 tablespoon vanilla sugar. Fold one end of dough over to center, fold opposite end over to make 3 layers. Repet rolling and folding again. SPrinkle with more sugar. Roll to 1/4-inch strips, twist 2 or 3 times. Bake on ungreased sheet 350* for 15 to 20 minutes.