|Spicy Cheese Straws|
1 (10-oz.) block sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper (I chickened out and only used 1/4 tsp)
2 tablespoons half-and-half
Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes. Makes: about 3 dozen.
These are kind of a southern staple, but as far as I’m concerned, no one would go wrong serving these anywhere, at any time to any one for any reason!!!!
From my country kitchen,
6 thoughts on “What’s Cookin’ (Baking) in the Country?”
You're right, those are SO southern! Our very (classy) southern Realtor brought some of those to us for Christmas last year. I'll have to try these. =)
I have plenty of cheese if you need some… =)
I made these to go with chicken enchilada soup. They were delicious together! Thanks for another great recipe!
Ooo, I’ve never paired them with soup! I’ll bet that was good! 👍