Cheese Twists

• 1 c. all purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/8 tsp. ground red pepper (cayenne)
• 3/4 c. grated parmesan cheese, divided
• 1/2 c. butter or margarine
• 3 egg yolks
• 2 tsp. water
• 1 egg white, slightly beaten
• 1 Tbsp. sesame seeds, optional

1. Combine flour, baking soda, mustard, salt and red pepper in large bowl. Reserve 1 Tbsp. cheese; stir remaining cheese into flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add egg yolks and water, mixing until dough forms. Refrigerate 2 hours or until firm. Preheat oven to 400u0b0. Grease two cookie sheets. Roll out dough on lightly floured surface into 12 inch square (about 1/8 inch thick). Brush surface lightly with egg white and sprinkle with remaining 1 Tbsp. cheese and sesame seeds, if desired. Cut dough in half. Cut each half crosswise into 1/4 inch strips. Twist 2 strips together. Repeat with remaining strips. Place 1 inch apart on prepared cookie sheets. Bake 6 to 8 minutes or until golden brown. Remove from cookie sheets and cool completely on wire racks. Store in airtight container. Makes about 48 twists.

flour, baking soda, dry mustard, salt, ground red pepper, parmesan cheese, butter, egg yolks, water, egg, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19220 (may not work)