Cheese straws are one of my favorite and easy hors d’oeuvres to make. They are always a hit at parties and wonderful to serve at a Halloween bash. Plan to make several batches as these treats will quickly disappear. You can make the dough ahead of time and store in the refrigerator for a week and then bake when ready.
4 oz coarsely grated extra-sharp Cheddar
3 oz coarsely grated parmesan cheese
4 oz coarsely grated monterey jack cheese
1 cup all-purpose flour
1 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
1/4 teaspoon baking powder
Rounded 1/8 teaspoon cayenne
1 1/2 tablespoons milk
Preheat oven to 350°F with racks in upper and lower thirds.
In a food processor, pulse the cheeses, flour, butter, salt, baking powder and cayenne until mixture resembles coarse meal. Add milk and pulse until dough forms a ball. If dough is a bit dry, add a little more milk.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a rectangle about 1/8 inch thick. Cut dough with a lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets and place strips 1/4 inch apart. Note if strips tear, simply pinch back together.
Bake until pale golden about 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.