Cheese Pretzels
1/2 Cup Unsalted butter, softened
2 1/2 Cup Shredded aged cheddar cheese
2 Tablespoon Dijon mustard
1 1/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne pepper
1 Egg white


In bowl, cream butter until fluffy; beat in cheese and mustard. Combine
flour, salt and cayenne; add to bowl and stir just until mixture holds
together, being careful not to over mix. 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 ;sprinkle with poppy seeds. Bake in 375 oven for
12 to 15 minutes or until pale golden color. Makes about 2 dozen.


Shape into pretzels, or make sticks or rounds. You can make
them up to three days ahead, then store in a cookie tin. Serve at room
temperature or reheat them in a 300 oven for 5 min.

Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon
Stevens.
Home Cookin 4.8 Chapter: Appetizers
Servings: 2