1/4 c. butter, room temperature
1 c. 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

Mix butter, flour, potato flakes, baking powder, and salt in mixing bowl. With mixer; blend in butter until it is no longer visible and mixture is crumbly. Stir in boiling water until soft dough forms. Shape into smooth ball. Place on cookie sheet. Flatten and roll out to measure 12 x 15 inches. Cut into rectangles about 2 x 3 inches, using a pastry wheel or knife. Leave dough in place; brush with unbeaten egg white. Sprinkle with poppy seeds. Bake at 425 degrees for about 10 minutes or until crisp. Sprinkle with cheese as you take pan from the oven. Cool on baking pan and separate.