Wisconsin Cheese Straws

From THE GREAT BIG CHEESE COOKBOOK, Running Press, 20

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Ingredients

4 cups (about 1 1/2 pounds) grated aged Cheddar cheese		1/2 teaspoon ground cayenne pepper
1/4 pound (1 stick) butter, softened		1 teaspoon garlic powder
1 1/3 cups all-purpose flour		1 to 2 tablespoons water, if needed

Total:

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1
Preheat the oven to 350°F. Line baking sheets with parchment paper.
2
In a food processor, combine the cheese and the butter; process well. Add the remaining ingredients and pulse until dough forms. Add water, if necessary. Cover the dough and chill in the refrigerator for 1 hour.
3
On a clean countertop or cutting board, use your fingers to gently roll 1 tablespoon of dough into a rope. When it is 8 to 10 inches long, cut it in half and continue rolling each rope until it is 6 to 8 inches long. Twist both ropes together and place on a baking sheet. Repeat with the remaining dough.
4
Bake for 15 to 17 minutes, until set and starting to brown. Cool on a wire rack; serve with your choice of dip.

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