1 1/2 cup sifted flour 1 tsp garlic salt 1/2 cup or 1 stick butter or margarine 1/2 cup sour cream sesame seeds
Sift flour and garlic salt into a medium size bowl and cut in butter with a pastry belender and mix until crumbly
Stire in sour cream lightly with a fork just until pastry hold together and leaves side of bowl clean; wrap in wax paper or saran rap chill at least 4 hours or overnight
Roll out pastry when ready 1/4 inch thivck on a lightly floured surface cut into rounds or fancy shapes with a floured 1 1/2 inch cutter. Place on ungreased cookie sheet brush cut outs with water and sprinkle with seasme seeds
Bake in a hot oven 400 degrees at least for 15 minutes or until puffed and golden - remove from cookie sheet to a wire rack
Note: May be made a day or two ahead of time and stored in a tighly covered contained so they will stay crisp. Serve cold or warm in micirowave.
