SD> Oh!  Since I have your attention-is it possible for me to get your
 SD> cheese straw recipe?

No Problem, but the credit go to my Mom:


Dennie Massey's cheese straw recipe:

2 cups SR flour (I use White Lily)

2 10oz Kraft extra sharp Cracker Barrel cheddar cheese

1 1/4 sticks good unsalted sweet cream butter

Cayenne pepper to taste. 1/2 to 1 ts

1/4 ts non-iodized salt. ( I use a fine sea salt)



Start with the cheese and butter at room temperature. Using a food
processor whip cheese and butter together until smooth and creamy. Make
sure to scrape the sides of the bowl often, it is critical that there are
no lumps in the cheese that will clog the die of the cookie press later.

Sift 2 cups Self-rising flour, salt, and red pepper. When cheese/butter  is
ready pulse in the flour in 2 or 3 batches mixing as little as possible. It
is better to do a little hand kneading than to over work the dough.

Use a cookie press with a thin straight die to extrude dough onto a
parchment paper covered cookie sheet. Thin is the key to cheese straws that
are crisp.

Bake at 350-375 about 13 minutes. YOUR TIME WILL VARY When done cool on tea
towel or other moisture absorbent surface

This dough also makes a great loaf bread.

Just split into two 6x3 loaf pans
allow to rise and bake.

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