1/2 c. sifted all purpose flour
1/4 c. yellow cornmeal
1/2 tsp. salt
1/4 to 1/3 (about 1/2 5 oz. jar) pasteurized process sharp cheddar cheese spread
2 tbsp. shortening
2 tbsp. cold water

Mix flour, cornmeal, and salt in a bowl. Cut in the cheese spread and shortening with a pastry blender or 2 knives until pieces resemble course 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 3 x 1/2 inch strips. Twist each strip by holding both ends and turning in opposite directions; press ends onto ungreased baking sheets.

Bake at 425 degrees for about 5 minutes, or until golden brown. Cool the twists on wire racks. About 5 dozen twists.