| In large bowl, mix flour, cornmeal and salt. With pastry blender or
2 knives used scissors-fashion, cut in cheddar cheese and shortening
until mixture resembles coarse crumbs. With fork stir in 1/3 cup water.
With hands, shape dough into ball. (If mixture is too dry, add more
water, a teaspoon at a time until moist enough to hold together.)
Preheat oven to 425�. Between two 15-inch-long sheets of waxed paper,
with rolling pin, roll half of pastry into 12 inch by 10-inch rectangle.
With knife, cut dough into 5 x 1/2-inch strips. Remove each strip;
holding ends, make twist by turning ends in opposite directions. Lay on
cookie sheet; press ends to sheet to prevent curling. Bake twists 6 to 8
minutes until golden. When done, sprinkle lightly with parmesan cheese;
cool twists on racks. Repeat with remaining dough. (Mary Ledy) |