Southern Cheese Straws

Southern Cheese Straws
1 (8 ounce) block of extra sharp cheddar cheese
1 (8 ounce) block Vermont sharp white cheddar
1/2 cup (1 stick) of unsalted butter, softened to room temperature
2 cups of sifted all purpose flour, divided
1 teaspoon salt
1 large pinch of black pepper
1/4 teaspoon of cayenne pepper
Dash of garlic powder

Preheat the oven to 325 degrees. Shred the cheese by hand, using a box grater. In a large bowl, add shedded cheeses, the butter, 1 cup of the flour, salt, pepper, cayenne and garlic powder and mix together using a pastry blender, adding additional flour 1/4 cup at a time as needed, until dough begins to form a dough. You want slightly stiff dough, but that is soft enough to press through the cookie press.  Chill dough for a least 20 to 30 minutes.

Follow your cookie press instructions and work in batches.  Place parchment paper on cookie sheet and press out your deired shape.  I like to use the disk with the long, narrow cutout.  It is flat on one side and jagged on the other.  I do 2 clicks of the press and it gives me the length I like, but do what you like.


Bake at 325 degrees for about 20 to 25 minutes, or until golden brown and crisp. Transfer straws to a cooling rack to fully cool. Store in a tightly covered container.

Makes 3 to 4 dozen, depending on the size of the straw