Parmesan Twists

• 1/4 c. butter or margarine, softened
• 1 c. grated Parmesan cheese
• 1/2 c. commerical sour cream
• 1 c. all-purpose flour
• 1/2 tsp. Italian seasoning
• 1 egg yolk, slightly beaten
• 1 Tbsp. water
• caraway seeds or poppy seeds

1. Cream butter; gradually add cheese and sour cream, mixing well.
2. Combine flour and Italian seasoning.
3. Gradually add to creamed mixture, blending until smooth.
4. Turn dough out onto a lightly floured surface; divide in half.
5. Roll out half of dough to a 12x7 inch rectangle, and cut into 6x1/2 inch strips.
6. Twist each strip 2 or 3 time, and place on a greased cookie sheet. Repeat procedure with the remaining dough.
7. Combine egg yolk with water.
8. Brush strips with egg mixture; sprinkle with caraway seeds or poppy seeds.
9. Bake at 350u0b0 for 10 to 12 minutes or until light brown.
10. Yield: about 4 1/2 dozen.

butter, parmesan cheese, commerical sour cream, flour, italian seasoning, egg yolk, water, caraway seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005258 (may not work)