Lee Bros Cheese Straws

Adapted from lee bros. Southern cookbook.

Preheat oven to 350f.

In a food processor , combine the cheese , butter , flour , salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs.

Add the half-and-half and process until the dough forms a ball , about 10 seconds.

On a lightly floured surface , using a lightly floured rolling pin , roll the dough into an 8- by 10-inch rectangle that is 1 / 8-inch thick.

With a sharp knife , cut the dough into thin 8-inch strips , each 1 / 4- to 1 / 3-inch wide.

Gently transfer the strips to an ungreased cookie sheet , leaving at least 1 / 4-inch between them.

The dough may sag or may break occasionally in the transfer , but dont be concerned just do your best.

The straws can be any length , from 2 to 10 inches.

Bake the straws on the middle rack for 12 to 15 minutes , or until the ends are barely browned.

Remove from the oven and set the cookie sheet on a rack to cool.

Serve at room temperature.

Cheese straws will keep in the refrigerator , in a sealed.

extra-sharp cheddar cheese, unsalted butter, flour, kosher salt, crushed red pepper flakes, half-and-half