Instructions: Lightly spoon flour into measuring cup; level off.

In large bowl, combine 1 cup flour, 1/2 cup sugar; salt and yeast; blend well.

In small saucepan, heat milk and margarine until very warm (120 to 130F).

Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed.

Stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place ( 80 to 85F) until light and doubled in size, about 30-40 minutes. Dough will be sticky.

Grease cookie sheet. In small bowl combine nuts, 1/2 cup sugar and cinnamon; blend well.

Drop about 1/4 cup dough into nut-sugar mixture; thoroughly coat.

Stretch to about an 8-inch length;form into desired shape. Place on prepared cookie sheet. Repeat with remaining dough.

Cover; let rise 15 minutes.

Heat oven to 375F.

Bake 8-16 minutes or until light golden brown.

Immediately remove from cookie sheet. Serve warm.

Makes 12 twists.

No change for high altitudes.

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