Cheddar Witch'S Fingers

Directions

1. 1
   ["In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.", "Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.", "Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350\u00b0.", "Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow \"knuckle\"" lines in each finger