Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Unsalted butter, softened 1/2 ts Salt
2 1/2 c Shredded aged cheddar cheese 1/4 ts Cayenne pepper
2 tb Dijon mustard 1 Egg white
1 1/4 c Flour

** %%%%% 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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