1/4 c. butter (room temp.)
1 c. all-purpose flour
1/4 c. instant potato flakes
1 tsp. baking powder
1/4 tsp. salt
1/3 c. boiling water
Unbeaten egg white
1 tsp. poppy seeds
1/4 c. shredded Swiss cheese

Good served with soup, salads, snacks, soft drink, wine or iced tea.

1. Measure butter, flour, potato flakes, baking powder and salt into mixing bowl. With spoon or mixer blend until butter is no longer visible and mixture is crumbly.

2. Stir in boiling water until soft dough forms. Shape into smooth ball.

3. Place on cookie sheet. Flatten and roll out to measure 12x15 inches. Cut into rectangles about 2x3 inches using a pastry wheel or knife. Leave dough in place.

4. Brush with unbeaten egg white. Sprinkle with poppy seeds.

5. Bake at 425 degrees until crisp and pale gold, about 10 minutes.

6. Sprinkle evenly with shredded cheese as you take from the pan from the oven. Cool on baking pan and separate.

7. Store in airtight container. Refrigerate. Easy and tasty.