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2 cups of sharp cheddar or swiss or gouda
1/2 cup unsalted butter, room temperature
1/4 cup sweet-hot mustard
2 tablespoons mustard powder
2 tablespoons black or yellow mustard seeds
1 teaspoons salt
2 cups flour
Cream together butter and cheese, followed by the rest of the ingredients and mix well.
Form into one inch balls or measure out in an ice cream scoop.
Place on a parchment covered cookie sheet and flatten with a floured fork.
Bake at 350F for 12-15 minutes or until pale gold around the edges, or shape into a log and freeze for later.
Makes 5 dozen cookies
