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| recipe title: |
Cheese Pretzels |
| category: |
Cheese |
| keywords: |
Cheese |
| servings: |
2 |
| ingredients: |
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
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| directions: |
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** %%%%% 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.
Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon
Stevens.
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