cheese straws can be made differently depending on who you ask.  most folks extrude the dough through a cookie press.  i like the lee brothers version because they turn out a little more rustic.  they taste just as good, whichever way you make them.  how can you go wrong when your base ingredients are cheese, butter, and flour?

these are great to make ahead of time and store in the freezer, perfect for impromptu entertaining.

Cheese Straws

1 1/2 cups grated extra-sharp cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half

1.  Preheat the oven to 350 degrees.

2.  In a food processor, combine the cheese, butter, flour, salt, and red pepper and process in five 5 sec. pulses until the mixture resembles coarse crumbs.  Add the half-and-half and process until the dough forms a ball, about 10 sec.

3.  On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8 x 10 inch rectangle that is 1/4 inch thick.  With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/3 inch wide (dipping the knife in flour after every few inches ensures a clean cut).  Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4 inch between them.  The dough will sag and may break occasionally in the transfer, but don’t be concerned – just do your best.  The straws can be any length, from 2 to 10 inches.

4.  Bake the straws on the middle rack for 15 min, or until the ends are barely browned.  Remove from the oven and set the cookie sheet on a rack to cool.

5.  Serve at room temperature.  Cheese straws will keep in the refrigerator, in a sealed container for 2 days.

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