Instructions: Beat together cheese, butter, milk and mustard until well blended. Add corn meal and flour; mix well.* Divide dough in half. Shape each half to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2 hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Slice each log into 1/8 inch slices; place on prepared cookie sheet. Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or paprika, as desired. Bake about 10 minutes or until edges are light golden brown. Remove from cookie sheet; cool completely on wire cooling rack. Store in loosely covered container.

Makes about 5 dozen.
*Variation: At this point, dough may be forced through cookie press onto lightly greased cookie sheet forming desired shapes.

Proceed as recipe directs for toppings and baking instructions.

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