In search of a cheese straw recipe?

I remember a wonderful cheese straw/cracker/snack that a neighbor of mine made when I was a child. I think that she used a cheddar cheese, flour etc. Any ideas?In search of a cheese straw recipe?
Seeded Cheddar Cheese Straws


Makes about 4 dozen straws





Bake these ahead of time and freeze them for last-minute gatherings! These flaky appetizers could be the all-time perfect partner for your evening cocktail.








INGREDIENTS


2 cups (8 ounces) shredded sharp Cheddar cheese


6 Tbsp. (3/4 stick) unsalted butter, at room temperature


1 cup all-purpose flour


1/4 tsp. salt


1/4 tsp. baking powder


1/4 tsp. freshly ground black pepper


1/8 tsp. cayenne


1 Tbsp. water


1 large egg yolk beaten with 1 tsp. water, for glaze


3 tsp. sesame seeds, poppy seeds, or black onion seeds, for topping





Stir the cheese and butter together in a medium bowl to combine. Sift the flour, salt, baking powder, pepper and cayenne together. Stir into the butter with the water to make a soft dough. Divide the dough into 2 rectangles and wrap each in plastic wrap. Refrigerate until chilled, at least 1 hour and up to 8 hours. (If well chilled, let the dough stand at room temperature for 10 minutes before rolling.)





Position racks in the center and top third of the oven and preheat to 350掳F





Roll out 1 rectangle on a lightly floured work surface into a 1/4-inch-thick rectangle about 12x7 1/2 inches. Bursh the top of the dough with some of the yolk mixture, and sprinkle with 1 1/2 teaspoons of seeds. Using a pizza wheel and ruler, cut the dough into strips about 3/4-inch wide and 3 inches long. Place the strips 1 inch apart on ungreased baking sheets. Repeat with the remaining dough, glaze and seeds.





Bake until crisp and lightly browned, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, about 20 minutes. Cool on the baking sheets. (The straws can be prepared up to 3 days ahead and stored in airtight containers at room temperature. They can also be frozen, wrapped airtight for up to 2 months.)In search of a cheese straw recipe?
Cheese Straws





INGREDIENTS:


1-3/4 cup flour


1/3 teaspoon salt


1/4 teaspoon dry mustard, or to taste


1/4 teaspoon cayenne (red) pepper, or to taste


1-1/4 pound sharp cheddar cheese, grated, room temperature


1/2 cup (1/4 pound) butter, softened





PREPARATION:


In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream cheese and butter. Gradually add flour mixture. Combine completely.


Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.


Store in tightly covered container. These may be frozen with wax paper between layers.
Here is my recipe. You can also make them without the red pepper. Enjoy





1/2 cup butter, softened--at room temp.


4 cups shredded Cheddar cheese


2 cups all-purpose flour


1 teaspoon salt


1/4 teaspoon ground red pepper (optional)


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.


In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.


Bake in preheated oven for 10 to 15 minutes, or until crisp.
2/3 cup grated Parmesan cheese


1 teaspoon paprika


1 package (17.3 ounces) frozen puff pastry, thawed


1 egg, slightly beaten





1. Heat oven to 425潞F. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.


2. Mix cheese and paprika. Roll 1 sheet of pastry into 12x10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.


3. Brush egg over pastry. Sprinkle with 3 tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.


4. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.


5. Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.
This is all you need. Enjoy.





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