Serves:48

Ingredients:

	1 1/4 C. unbleached or all-purpose Flour
	4 oz. freshly grated Romano or Parmesan cheese
	Tbsp. fresh Thyme Leaves
	4 oz. (1 stick or 1/2 C) Butter, cut into 1/2-inch pieces
	3/4 C. Pine Nuts, lightly toasted
	2 Tbsp. Sherry
	1 Large Egg

Method:

In a large bowl, combine the flour, cheese, and thyme. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. Stir in the pine nuts.

In a small bowl, mix together the wine and egg. Pour the egg mixture over the flour mixture and mix just until blended. With your hands, shape the dough into a ball.

Cut the dough into two equal pieces. Shape each piece into an 8-inch log. Wrap each log in plastic wrap and refrigerate at least 4 hours.

Preheat oven to 400°F. Lightly coat two baking sheets with non-stick cooking spray or line with parchment. Cut each log into 1/4-inch-thick slices and place 1 inch apart on the baking sheets. Bake for 10 to 12 minutes, or until golden.

Transfer to wire racks to cool. Store in an airtight container in the refrigerator