Ingredients
5 cups all-purpose flour1 cup cold butter, cubed1 cup shortening1 package (1/4 ounce) active dry yeast1/2 cup 2% warm milk (110° to 115°)2 large eggs, room temperature1 tablespoon sugar1-1/2 teaspoons vanilla extract2 cups confectioners’ sugarAdditional confectioners’ sugar
Preparation
Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In another large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 6 portions. Shape each portion into twelve 6-in. ropes about 1/4 in. thick; roll in confectioners’ sugar. Shape each rope into a loop. Holding both ends of loop, twist together 3 times.
Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners’ sugar. Cool on wire racks.
