Cheese Straws are a perfect place to use up small amounts of leftover shredded cheese. Cheddar, Parmesan, mozzarella measure out 1 cup of whatever you have available for a penny-pinching appetizer.
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup finely grated sharp Cheddar cheese
6 Tbsp butter or margarine
1 Tbsp cold water
Combine flour, baking powder, salt, cayenne and Cheddar in a large bowl. Stir well.
Cut butter into slices and add to bowl. Cut in with a pastry cutter or 2 knives until mixture resembles coarse crumbs.
Add cold water to bowl. Stir until mixture forms a stiff dough. Preheat oven to 400°F. Grease 2 large baking sheets. Spoon mixture into a pastry bag fitted with a large star tip.
Pipe 4-inch lengths of dough onto prepared baking sheets, spacing an inch apart. Bake until slightly golden, about 10 minutes. Remove sheet and cool completely.
Cheese Straws tip: If you do not have a pastry bag, use 1 teaspoon less water in the dough, then roll it into a log instead. Chill the log before slicing into discs and baking as directed.