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.