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Cheese Pretzels

breads, cheese, snacks

1/2 cup unsalted butter; softened
2 1/2 cups shredded aged Cheddar cheese
2 tablespoons Dijon mustard
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg white
poppy or sesame seeds

Shape these nibbles 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. 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 tablespoon 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 375ºF oven for 12 to 15 minutes or until pale golden color. Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Magazine - December, 1990

Yield: 2 servings

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