Spritz Caterpillars with Yogurt

Beat the butter well with the sugar. Add the eggs one at a time, the yogurt with the soda dissolved in it, and the vanilla. Sift the flour and add a pinch of salt. Make a well and pour the butter-egg mixture into it. Knead a relatively firm dough. To make the caterpillars, use a meat grinder with a special spritz attachment. Put part of the dough into the grinder, turn it and cut the resulting long ridged strip into pieces 8-10 cm long. Arrange them on baking paper and bake in an oven preheated to 170 degrees until they turn very lightly pink. Remove and dust generously with powdered sugar. Note: The original recipe uses pork lard instead of butter. Note: If you do not have a meat grinder, use a ridged spritz tip and push the dough through it straight onto the tray using your thumb.