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Cheese Pretzels


1/2 cup unsalted butter, softened
2 1/2 cup shredded aged cheddar cheese
2 tbsp dijon mustard
1 1/4 cup flour
1/2 tsp salt
1/4 tsp cayenne pepper
1 egg white

** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels,
or make sticks or rounds. You can make them up to three days ahead,
then store in a cookie tin. Serve at toom temperature or reheat them
in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter
until fluffy; beat in cheese and mustard. Combie flour, salt and
cayenne; add to bowl and stir just until mixture holds together,
being careful not to overmix. Form into disc and wrap in plastic
wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball
into 10 inch strip. Twist ends over each strip to form pretzel; place
on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake
in 375 oven for 12 to 15 minutes or until pale golden color. Makes
about 2 dozen.


Servings: 2



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