Parmesan Twists

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

1. Cream the butter.
2. Gradually add cheese and sour cream, mixing well.
3. Combine flour and seasoning. Gradually add to creamed mixture, blending until smooth.
4. Turn dough out onto a lightly floured surface.
5. Divide in half.
6. Roll out half of dough to a 12 x 7-inch rectangle and cut into 6 (1/2-inch) strips.
7. Twist each strip 2 or 3 times and place on a greased cookie sheet.
8. Repeat with remaining dough.
9. Combine egg yolk and water.
10. Brush strips with egg mixture; sprinkle with seed.
11. Bake at 350u0b0 for 10 to 12 minutes or until brown.

margarine, parmesan cheese, sour cream, flour, italian seasoning, egg yolk, water, caraway

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645354 (may not work)