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Traditional Cheese Straws

Source of Recipe


From "Southern Snacks" by Perre Coleman Magness



List of Ingredients



• ¾ cup (1½ sticks) unsalted butter, room temperature
  
• 8 ounces extra-sharp yellow Cheddar cheese, grated, room temperature
  
• 2 cups all-purpose flour
  
• ½ tsp kosher salt, plus more for sprinkling
  
• ½ tsp dry mustard
  
• ¼ tsp cayenne pepper
  






Instructions



1. Preheat the oven to 350° F.
   
   
2. Beat the butter and the cheese in the bowl of a stand mixer until combined, then add the rest of the ingredients and beat until the mixture comes together in a ball.
   
   
3. If you have a cookie press, follow the manufacturer's instructions to pipe long strips of dough using the star-shaped or wavy disk onto baking sheets lined with parchment paper. Cut the strips into 2-inch pieces. Sprinkle lightly with salt.
   
   
4. If you don't have a cookie press, pat the dough into a flat rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes. Roll the dough out into a thin sheet on a surface lightly dusted with flour. The dough should be about ¼ inch thick. Use a sharp knife or a pizza wheel to cut the dough, first into long strips, then into 2-inch ribbons. Carefully transfer the straws to baking sheets lined with parchment paper. Sprinkle lightly with salt.
   
   
5. Bake the straws for 13 to 15 minutes, until firm and lightly browned. Cool for a minute on the baking sheets, then remove to a wire rack to cool completely. The cheese straws will keep for a week in an airtight container.
   
   Makes about 60