SOUTHERN CHEESE STRAWS RECIPE RECIPES

Steps:

• Heat oven to 375 degrees. Grate cheese.
• In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. Alternately, make the dough in a stand mixer by creaming cheese and butter until smooth. Then combine dry ingredients in a bowl and combine with butter mixture at low speed until smooth.
• Shape the dough into a cylinder, wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
• Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough. Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
• Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.

Steps:

• Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
• Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
• Four-Seed Cheddar Triangles: Preheat oven to 350°. Prepare dough, and divide in half. Roll each half into a 9- to 10-inch round. Transfer rounds to parchment paper-lined baking sheets. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together 1/4 cup roasted, salted pumpkin seeds; 1/4 cup roasted sunflower kernels; 2 Tbsp. toasted sesame seeds; and 2 Tbsp. black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes.