Makes 15 to 18 dozen depending on size they are cut.
1 pound extra sharp cheddar cheese, room temperature
1 ½ sticks margarine, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Cayenne pepper to taste ( ¼ to ½ teaspoon; more if you want spicier)
- Grate cheese and place in the bowl of a stand mixer, along with the margarine.
- Mix on low until smooth and creamy.
- Gently add flour and spices.
- Mix on low until mixture comes together.
- Lightly spray baking sheets and heat oven to 375 (350 for convection).
- Using a cookie press, pipe out strips of dough.
- Bake for 8 to 10 minutes, watching carefully.
- Based on your oven you may have to bake a bit longer.
- Remove from oven and cut into bite-size pieces.
- If the cheese straws “pop” they are done, if not, they’ll need a few more minutes of oven time.
- Let cool completely and store in airtight containers.
- May be frozen for up to 3 months.
