|All purpose flour||1 Cup (16 tbs)|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
In medium bowl, combine flour and butter.
With pastry blender or 2 knives, used scissors fashion, cut butter into flour until butter particles are the size of small peas.
With fork, stir in cheese, salt, pepper, and cayenne.
Sprinkle evenly with 2 tablespoons cold water.
Toss with fork.
Form into a ball with hands; then flatten slight- ly- Between sheets of waxed paper, on a slightly damp surface, roll out to 1/4-inch thickness.
Using leaf-shape or scalloped cookie cutters (about 2-1/2 inches), cut out pastry.
Place in plastic freezer container, with waxed paper be- tween layers.
When ready to use: Preheat oven to 400F.
Place frozen pastries, about 1 inch apart, on un- greased cookie sheets.
Brush tops lightly with egg.
Sprinkle with a little paprika, if desired.
Bake, still frozen, 10 minutes, or until golden.
Nice with consomme.
Makes about 2 dozen.