INGREDIENTS

INSTRUCTIONS

Heat the oven to 350 degrees.
In the bowl of a food processor, pulse the flour, the salt, and the
baking powder to combine. Add the shortening, and pulse until the
mixture resembles coarse meal. With the machine running, gradually
add between 1/2 and 3/4 cup ice water until the dough comes together,
about 1 minute.
Transfer the dough to a lightly floured surface. Form the dough into a
smooth rectangle, about 4 by 6 inches, with your fingers. Then roll
out the dough into an 8- by 10-inch sheet, 1/4-inch thick. Cut the
dough lengthwise into 1/4-inch-wide strips. Using your hands, gently
roll each strip back and forth into 16-inch-long sticks. For the
twisted version, grab each end of the dough strip with your fingers,
and carefully stretch and twist the strip in opposite directions.
Arrange the sticks on 2 baking sheets, side by side but not touching.
If salting, brush each stick lightly with olive oil, and sprinkle
with 1/2 cup sea or coarse salt, if using. Press the ends onto the
baking sheet to keep the sticks straight while they cook. Bake until
firm and cooked through, 14 to 18 minutes. Transfer the sticks to a
wire rack to cool. Store in an airtight container at room temperature
for 2 to 3 days.
Makes 3 dozen.
  VARIATIONS:
Curry-Turmeric Quick Sticks: Pulse 1 teaspoon curry powder and 1/2
teaspoon ground turmeric with the flour, salt, and baking powder. Add
1/2 cup plus 1 tablespoon water for the liquid in the same step.
Before rolling out the dough, sprinkle the work surface with 1/2 cup
black onion seeds.
Cumin Quick Sticks: Pulse 2 teaspoons ground cumin with the flour,
salt, and baking powder. Add 1/2 cup plus 1 tablespoon of water for
the liquid in the same step.
Cumin-Parmesan Quick Sticks: Pulse 2 teaspoons ground cumin with the
flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon water
for the liquid in the same step. Sprinkle the sticks with 1/2 cup
finely grated Parmesan cheese just after brushing them with olive oil.
VEGETABLE QUICK STICKS: To make any of these flavored quick sticks,
simply add the juice and the listed amount of water in place of the
1/2 to 3/4 cup of water in the original recipe and proceed with the
recipe.
Beet Quick Sticks: Combine 2 tablespoons beet juice from 1 small beet
with
1/2    cup cold water.
Carrot Quick Sticks: Combine 1/4 cup carrot juice with 1/4 cup cold
water.
Parsley Quick Sticks: Strain 1/2 cup parsley juice through a fine mesh
sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup
parsley juice with 1/4 cup plus 1 tablespoon water.
Tomato Quick Sticks: Dissolve 1 1/2 tablespoons tomato paste in 1/2
cup plus 2 tablespoons water.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "36
breadsticks"
Per serving: 1152 Calories (kcal); 29g Total Fat; (23% calories from
fat); 26g Protein; 192g Carbohydrate; 0mg Cholesterol; 1676mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 5
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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