Cheddar Cheese Straws

Until moving to North Carolina, the only cheese straws I had ever eaten came from a box.  It left me wondering what all the fuss was about cheese straws.  Fast forward six years and many issues of Southern Living (including the cookbooks).  Now I know! Cheddar goodness with just a hint of spicy ground red pepper; cheese straws are the perfect finger food appetizer.  Serve with a bowl of chili, a cold drink and enjoy before they disappear!

  

CHEDDAR CHEESE STRAWS

16 ounces (4 cups) finely shredded sharp Cheddar cheese (use a block of cheddar, not pre-shredded)

1/2 cup (1 stick) softened butter

2 cups all-purpose flour

1 teaspoon sea salt

1/8 to 1/4 teaspoon ground red pepper (your preference)

Preheat oven to 350 degrees F.

1.  Shred cheese, cover bowl and let stand at room temperature for 1 hour.  

2.  Combine cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until blended.

3.  Combine flour, salt and red pepper; add to cheese mixture with a wooden spoon (or my preference of two clean hands) until dough is no longer crumbly.

4.  Roll dough to about 1/4 inch thickness on an unfloured surface or silicone mat.  

5.  Cut into 1/2 inch by 3 inch straws using a pizza cutter.  

6.  Place 1 inch apart on baking sheets covered in Silpat or prepared with no-stick spray.  

7.  Bake at 350 degrees for about 10 to 12 minutes or until lightly browned.  Cool on wire racks.