- Cream the cheese and butter with mixer or hands until smooth. Work in flour and add salt and pepper. Roll into a log and wrap in plastic wrap; chill overnight.
- Remove from freezer and let soften until it can be placed into a cookie press/tube fitted with a star/straw tip. Press long strips of the mixture onto ungreased cookie sheets.
- Bake in a preheated 350 degree oven about 8-12 minutes, until crisp and very lightly browned. Cut immediately into 3″ lengths but do not remove from baking sheet – allow to cool on wire racks before breaking into individual cheese straws.
“I often use hot pepper cheese mixed with sharp cheddar for a spicier straw. Straws may be stored in an airtight tin for up to a week. The dough may be frozen in small batches, thawed and baked for fresh straws. These are very rich, but you’re sure of success!”