Ingredients Jump to Instructions ↓

  1. 1-1/4 cups all-purpose flour

  2. 1/2 cup cornmeal

  3. 1 teaspoon salt

  4. 1/4 cup shortening

  5. 1-1/4 cups shredded cheddar cheese

  6. 1/3 cup cold water Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm. Divide dough in half. On a lightly floured surface, roll each portion into an 11-in. x 10-in. rectangle. Cut into 5-in. x 1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down. Bake at 425° for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container. Yield: about 7 dozen.


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