These may be frozen in an airtight container 2 to 3 months.
Yield: 4 dozen
1/2 cup butter or margarine, softened
1 cup shredded Parmesan cheese
1 (8-ounce) container sour cream
2 cups all-purpose flour
2 teaspoons dried Italian seasoning
1 egg yolk
1 tablespoon water
2 tablespoons sesame seeds
Beat butter at medium speed with an electric mixer until fluffy. Add cheese and sour cream, beating until blended.
Combine flour and Italian seasoning. Gradually add to butter mixture; beat at low speed until blended. Cover and chill 30 minutes.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough in half. Roll half of dough into a 12- x 6-inch rectangle. Cut into 6- x 1/2-inch strips. Stir together egg yolk and 1 tablespoon water; brush over breadsticks. Sprinkle with 1 tablespoon sesame seeds. Twist strips, and place on lightly greased baking sheets. Repeat with remaining dough, egg wash, and sesame seeds.
Bake at 350° for 15 minutes or until golden. Freeze up to 3 months, if desired.