Makes: 2 dozen
These cheese straws are always a big hit at my house. I recommend doubling this recipe if you think you'll blow through them all too soon in the game. I know we always do!
1 1/2 cups
grated smoked cheddar
all purpose flour
cold unsalted butter, divided into tablespoons
Preheat oven to 350°F with racks in top and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add about half of the milk and pulse until dough forms a ball. Add additional milk, if needed (I use almost the entire 1/4 cup).
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.