Title: Cheese Pretzels
Categories: Appetizer Cheese
Yield: 2 Servings

1/2	c	Unsalted butter, softened
2 1/2	c	Shredded aged cheddar cheese
2	tb	Dijon mustard
1 1/4	c	Flour
1/2	ts	Salt
1/4	ts	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.

Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon Stevens.

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