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.