| 1 | ** %%%%% cheese pretzels %%%%% ** shape these nibblies into pretzels, or make sticks or rounds. |
| 2 | You can make them up to three days ahead, then store in a cookie tin. |
| 3 | 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. |
| 4 | Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. |
| 5 | Form into disc and wrap in plastic wrap. |
| 6 | Chill for 30 minutes divide into 1 tbsp balls; roll each ball into 10 inch strip. |
| 7 | Twist ends over each strip to form pretzel; place on baking sheet. |
| 8 | Brush with egg white; prinkle with poppy seeds. |
| 9 | Bake in 375 oven for 12 to 15 minutes or until pale golden color. |
| 10 | Makes about 2 dozen |
