German Twists

Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam while you complete next step.

Combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.

Whisk activated yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and clean sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours or overnight for the best texture.

Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.

Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about 1/4-inch thick. Repeat process with second dough disk.

Cut strips from short sides of dough rectangles about 1/2- to 3/4-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips, or form into horseshoe shapes, if preferred.

Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on baking sheets before transferring to wire racks to cool.