Parmesan Twist

½ cup parmesan cheese, grated

¼ cup butter or margarine

½ cup sour cream

1 cup flour

¼ tsp. dried thyme, crushed

¼ tsp dried oregano, crushed

1/8 tsp. dried basil, crushed

1 egg yolk

1 Tbsp. water

1 Tbsp. sesame seeds

Preheat oven to 350 degrees.  In medium bowl mix together parmesan and butter until mixture is fluffy.  Beat in sour cream.  In small bowl, combine flour, thyme, oregano and basil.  Beat flour mixture into cheese mixture.  Knead dough and divide in half.  On a lightly floured surface, roll out dough into two 12x6 inch rectangles.  Cut each into 24 6x½-inch strips.  Before separating the strips, beat egg yolk and water together, brush strips with egg mixture.  Sprinkle with sesame seeds.  Pull up a strip by the ends and gently twist a few times.  Place on baking sheet.  Bake 10 to 12 minutes, until golden brown.  Remove and cool on wire racks.