Rachel and Opal’s Cheese Straws

Every great Southern tailgate features delicate, crunchy cheese straws. Southern cooks have been known to come to blows over who gets Grandma’s ancient cookie press, which is traditionally used to produce these goodies. If your grandmother didn’t leave one behind, you can roll the dough into a log and cut rounds by hand. This recipe is from a great compilation of down-home recipes called Hungry for Home (Novello Festival Press, 2003) by Amy Rogers. Rachel Evans and Opal Wicker are two cooks who passed down the recipe to Ann Wicker, who gave it to Amy.

 

MAKES 24 TO 30

 

½	pound extra-sharp cheddar cheese
2	cups all-purpose flour
¾	cup (1½ sticks) unsalted butter, melted
¼	teaspoon red pepper flakes
1½	teaspoons salt

1. Preheat the oven to 400°F.
2. Shred the cheese and place it in a large bowl. Add the flour, butter, red pepper flakes, and salt. Using a large spoon, work the dough until completely mixed.
3. Put the dough into a cookie press with the star tip attached. Press out 2-inch-long strips onto ungreased cookie sheets, leaving about ½ inch between them. Or roll the dough into a log about 2 inches in diameter, wrap in plastic wrap, chill until firm, and then slice into rounds ¼ inch thick.
4. Bake for 8 to 10 minutes, until golden. Remove to wire racks to cool.

EXTRA POINTS After you bake the straws, you can cool them completely and store them in an airtight container for up to 1 week.