1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. ground red pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup butter, softened
3 egg yolks
2 tsp. water
1 egg white, slightly beaten
1 tbsp. sesame seeds (optional)

Combine flour, baking soda, mustard, salt and red pepper in large bowl. Reserve 1 tablespoon cheese; stir remaining cheese into flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add egg yolks and water, mixing until dough forms. Shape into a ball; flatten and wrap in plastic wrap. Refrigerate 2 hours or until firm.

Preheat oven to 400°F. Grease 2 cookie sheets. Roll out dough on lightly floured surface into 12-inch squares (about 1/8-inch thick). Brush surface lightly with egg white and sprinkle with seeds, if desired. Cut dough in half. Cut each half crosswise into 1/4-inch strips. Twist 2 strips together. Repeat remaining strips. Place 1-inch apart on prepared cookie sheets.

Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheets and cool completely on wire racks. Store in airtight container.

Makes approximately 48 twists.