Ingredients

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

Directions
 
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.
 
Combine 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.