Corn Cheese Twists
|All purpose flour||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
Mix flour, cornmeal, and salt in a bowl.
Cut in the cheese spread and shortening with a pastry blender or two knives until pieces resemble coarse crumbs.
Gradually add the water, stirring with a fork until mixture forms a ball and leaves sides of bowl.
Roll between two sheets of waxed paper to 1/8 inch thickness.
Using a pastry wheel, cut dough into 3x1/2 inch strips.
Twist each strip by holding both ends and turning in opposite directions; press ends onto ungreased baking sheets.
Bake at 425°F about 5 minutes, or until golden brown.
Cool the twists on wire racks.