Cheese Straws

Next on the list, a southern appetizer: Cheese Straws.  Pretty easy to make and hard to go wrong between a bunch of butter and a load of cheese.  To me and my wife they tasted very similar to Cheese Nips (I mean that in a good way).  I think they could have been spiced up a bit by adding some Tabasco or maybe just some Joe's Stuff seasoning to the dough.  It may make them a little more interesting.  Either way they would be an easy thing to make for a party and a little more impressive than just a bowl of Cheese Nips.  Use leftovers in some soup!  My mom and I both agreed that you have to be very careful about overcooking them though.  Some of the ones on the edge of our cookie sheet began to turn brown and the taste completely went downhill.

1 2/3 cup flour
1 1/4 teaspoon dried mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 pound extra-sharp cheddar, grated
1 stick unsalted butter at room temp
2 tablespoons water

Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute. 2. Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes. 
Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by- 1/4 -inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.