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Cheese Straws

Cool down at sundown by savoring roll-and-bake cheese crackers and pouring mint refreshers that are just peachy. Dry mustard, ground pepper, and cayenne give the crackers some kick. To soften the punch, omit the cayenne. For variation, try Gruyere cheese in place of cheddar.

  • Yield: Makes 24
Cheese Straws

Source: Everyday Food, July/August 2007

Ingredients

  • 6-ounce piece sharp cheddar cheese
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 teaspoon dry mustard powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper

Directions

  1. Preheat oven to 425. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.

  2. Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.

  3. Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Cook's Note

Store straws in an airtight container up to 2 days.

Reviews (1)

  • Digitaldad 17 Dec, 2010

    Just made these and the are tasty. I put the dough through my cookie press so they are in the shape of a Christmas Tree and a snowman for our Christmas party.

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