Granny’s Crunchy Cheese Straws

Let's Cook

1. Step 1.

   In a stand mixer fitted with the paddle attachment, cream the room-temperature grated cheddar cheese and room-temperature unsalted butter together on medium-high speed until smooth and well combined, about 2 minutes.

2. Step 2.

   In a small bowl, sift together the all-purpose flour, kosher salt, smoked paprika, and cayenne pepper.

3. Step 3.

   Add the flour mixture to the cheese and butter mixture, half at a time, mixing on low speed until combined, scraping down the sides of the bowl once or twice. The dough will look dry at first; continue mixing until it comes together, then turn it out onto a lightly floured work surface and knead briefly with your hands to incorporate any dry bits.

4. Step 4.

   Preheat the oven to 350°F.

5. Step 5.

   Fit a pastry bag or cookie press with a star tip. If using a disposable pastry bag, double up the bags and stagger the seams to prevent tearing. Fill the bag with the dough—this dough is stiff, so fill the bag in 3 or 4 batches for easier piping. Pipe the dough onto ungreased baking sheets in long straws or 2- to 3-inch bite-size pieces. Gently bend each piece into a crescent shape, or leave them straight. Arrange the cheese straws snugly on one or two baking sheets.

6. Step 6.

   Bake the cheese straws until the cheese appears just a bit darker in color, 17 to 18 minutes, rotating the sheets front to back and top to bottom halfway through baking.

7. Step 7.

   Cool the cheese straws completely on the baking sheets. Store leftovers in a lidded glass jar or ziplock bag for up to 1 week.