Recipe Detail Cheese Pretzels

Cheese Pretzels

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 d oz en.


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