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next time I make cheese straws could you remind me to use less salt. Thanks
2 Comments · Posted by beerorkid in me make food
So this is the 3rd time I have made cheese straws, and the 3rd time I have over salted them 
I did use a pasta roller which made it darn easy though.
The store had cheap shredded cheese so I went with it. Next time I will use a quality cheese. This will once again become topping for mac and cheese. Bread crumbs cannot even come close to browned cheese straws.
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepperPreheat the oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
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