Makes about 24
5 ounces sharp cheddar
4 ounces soft butter
1/2 cup flour
1/8 teaspoon cayenne
In a food processor, blend together the
cheddar and the butter until the mixture is smooth.
Add the flour, and
cayenne. Blend the mixture well.
Transfer the mixture to a pastry bag
fitted with a 1/4 inch fluted tip. Pipe 3 inch length of the mixture onto a
baking sheet spacing them about one each apart.
Bake at 375 F for 10 to 15
Transfer to a rack. Let them cool. The cheddar straws may be kept
in an airtight container for 2 weeks.