Ingredients
2
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
1/3
cup shortening
2
tablespoons chopped fresh or freeze-dried chives
1 1/4
cups sour cream
2
tablespoons butter or margarine, melted
About 1/4 cup poppy seed, sesame seed or coarse salt
Preparation
Heat oven to 450°. Mix flour, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in chives. Stir in sour cream until dough leaves side of bowl and forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into 12x8-inch rectangle. Cut rectangle crosswise into 12 strips, 8x1 inch. Twist each strip. Place about 1 inch apart on ungreased cookie sheet. Brush strips lightly with butter. Sprinkle with poppy seed.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.
