CHEESE STRAWS III

By stepjo7269

Southern Living December 2007

Ingredients

• Preparation:
• 1 1/2 1 1/2 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
• 3/4 3/4 3/4 cup all-purpose flour
• 1/4 1/4 4 cup unsalted butter, cut into 4 pieces and softened
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/4 to 1/2 1/4 to 1/2 to 1/2 tsp. dried crushed red pepper
• 1 1 1 tablespoon half-and-half
• 1 1. 5 5-second 10 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.
• 3 3. 350° 12 30 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

Details

Servings 2

Preparation

Step 1

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.