Cheese Straws

By Kathy Johnson

Ingredients

• 2 8 oz blocks of Extra Sharp Cheddar Cheese
• 1 stick margarine (Parkay only)
• 1 stick butter
• 3 1/2 + 1/4 cup plain flour
• 1 tsp salt
• 1/2 tsp red (cayenne) pepper

Preparation

Step 1

Soften cheese to room temperature; mash in bag; then put in food processor and blend with butter and margarine not too much. Start adding flour 1/2 cup at a time untill all is added. Add salt and pepper; blend until dough forms. Use cookie shooter with star tip and pipe on lightly greased air bake pans. Cut straws before baking. Cook for 12 minutes then turn baking sheet and bake for 12 minutes more. Bake at 300 degrees. Cool some before removing from pan. Cool on paper towels. Store in boxes with napkins between layers. Make sure to have the right straw tip in cookie shooter.