Take a pack of margarine or butter, but here it should be noted that in a pack of butter is less, and therefore should also add a few tablespoons of vegetable or lard or there is something else at home wormed, and the cookies come out less. Well, or take as margarine 250 grams. Two or three packages of cream cheese. Instead of or together with them to put "soft cheese": cheese, mozzarella, cheese, Amateur, Adyghe, but usually if they are - the cookie comes out softer, and without them dry. They greatly alter the taste if they are not one bite. And spices - on the palate, almost any, except the classic baking - vanilla and cinnamon in the furnace. Here comes different peppers, garlic, onion, cumin, Basil, marjoram, dill and other and other. Anything to your taste, but it is better to not one but at least three different spices. But cumin is better that would have been, except that you really don't like. Fresh shred with a knife, and dry in a mortar or coffee grinder, garlic can be suppressed. On all of the above is mixed by the blender.

A little soda for reliability you can put in, but if no Targa and soft cheeses, it can be easily possible and not to put. Then mix with the egg. Well, if you add up the amount of vegetable oil, you will add it now. Salt. Mix well all together. And begin to pour the flour. The flour is added "touch" to get right... Well, something that was not too steep, but the hands keep it from sticking. As good sand. Ideally, there is still the admixed finely sliced (or grated on a coarse grater) real, not melted or soft cheese. These small pieces give the taste and look delicious. The dough in the end looks gaudy.

If the cheese is just melted and the usual roll out fine - well, more like, but not thinner than two millimeters and no thicker than six. If the cheese, then roll thicker just about milimerov six to eight. Cut or stripes - if in a hurry, or mold for the entertainment of children. Most importantly, not too much flour to add when pererabotka, and the last portion will be tasteless. So I prefer just to cut the strips, even though they are not as spectacular. But the kids love cookie cutters. Baked on greased with margarine baking sheet, at 160-180 degrees of readiness determined by eye, approximately 12-15 minutes on a baking sheet. The main danger - it is easy to overdry. It is very sneaky - first white-white-white, and then Bang and is already brown. And what would be white but with a light pattern. Brown already overcooked the taste of it is not half that of the Golden. Much poorer. Cookies are very suitable for soup and beer. Help yourself!