Cheese Straws

Yield: Makes about 2 dozen

Ingredients

• 1 1/2  cups  (6 oz.) shredded extra-sharp Cheddar cheese
• 3/4  cup  all-purpose flour
• 1/4  cup  unsalted butter, cut into 4 pieces and softened
• 1/2  teaspoon  kosher salt
• 1/4  to 1/2 tsp. dried crushed red pepper
• 1  tablespoon  half-and-half

Preparation

1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.
3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Matt Lee and Ted Lee, Matt & Ted Lee from their cookbook,
The Lee Bros. Southern Cookbook
Norton