Many a Southern cook's reputation has been founded on cheese straws. These aren't made with a cookie press. Just roll the dough into a log using waxed paper, refrigerate, and slice as you would refrigerator cookies.

Makes 8 dozen

½ cup (1 stick) butter, softened
1 pound grated sharp Cheddar cheese
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper

1. Combine the butter and cheese in a food processor. Sift together the flour, baking powder salt, and cayenne and add to the food processor bowl. Pulse until the dough forms a ball. Turn out onto waxed paper and roll into small logs. (I make several small ones for ease of handling.) Wrap each log in the waxed paper and twist the ends to keep airtight. Refrigerate until firm enough to slice.

2. Preheat the oven to 350°F. Line cookie sheets with parchment paper or nonstick baking mats, or use nonstick sheets.

3. Cut the dough into ¼-inch slices and place ½ apart on the prepared cookie sheets. Bake for 12 to 15 minutes, until lightly browned. Cool completely before placing into airtight tins. Dough may be placed into resealable plastic freezer bags and frozen. Baked cheese straws may be frozen in tins. To reheat, please frozen cheese straws in a 300°F oven for 5 minutes.

Copyright © 2005 by Paula Deen. All rights reserved.