Cheese Straws

There are several variations of this recipe, some with sesame or benne seeds or even Rice Krispies for crunch. My mother has always rolled the dough into a log, chilled the log, and then sliced off wafers to bake. You can keep an unbaked log in the fridge for unexpected guests for at least a week or so.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon or more {cayenne pepper}
1/2 pound sharp Cheddar cheese, grated
1/4 cup butter, softened
Preheat the oven to 350 degrees. Mix together first 4 ingredients and stir in the cheese. Add the butter and mix well. Finish in one of three ways:

1. Roll the dough into a log, 1 1/2 inches in diameter. Chill, and then slice off 1/3-inch thick wafers.

2. Or run the dough through the #1 disc of a cookie press into long strips, directly onto the ungreased cookie sheet.

3. Or roll out in a rectangle about 1/4-inch thick. Use a knife to cut strips the length of the dough, then slice these strips into about 2-inch pieces.

Bake for 15 to 20 minutes. The thicker straws will take longer.

Slice the pressed straws into 2-inch pieces while they are still warm.

Delicious warm or at room temperature. Stored in an airtight tin, these will keep for a few days.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 15-20 min

Servings: makes about 2 dozen

Recipe By: Martha Phelps Stamps

From:  The New Southern Basics
Used with permission of Cumberland House Publishing