Parmesan Twist

• 1/2 c. grated Parmesan cheese
• 1/4 c. butter or margarine, softened
• 1/2 c. sour cream
• 1 c. flour
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. dried oregano, crushed
• 1/8 c. dried basil, crushed
• 1 egg yolk, beaten with 1 Tbsp. water
• 1 Tbsp. sesame or poppy seed

1. Preheat oven to 350u0b0.
2. Grease 2 baking sheets.
3. In medium bowl, beat together the Parmesan cheese and butter with electric mixer until mixture is fluffy; add sour cream and beat.
4. In small bowl, combine flour and seasonings.
5. Beat flour mixture into cheese mixture.
6. Knead dough lightly and divide in half.
7. On lightly floured surface, roll out dough into 12 x 6-inch rectangles; cut into twenty-four 6 x 1/2-inch strips.
8. Holding each strip by ends, gently twist the pastry 2 or 3 times and place on prepared baking sheets.
9. Bake the twist in the oven at 350u0b0 for 10 to 12 minutes or until golden brown.
10. But before you put in oven and before you separate them, brush with yolk and water mixture and sprinkle with sesame seed or poppy seed.

parmesan cheese, butter, sour cream, flour, thyme, oregano, basil, egg yolk, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941061 (may not work)