Cheddar Cheese Straws---(from Beth Hott)

Full recipe: ......................................................Half recipe:

1 ½ c. butter, softened ....................................¾ c.butter, softened

4c.sharp cheddar cheese, shredded .................2 c. sharp cheddar, shredded

11/2 tsp. salt ..................................................¾ tsp salt

1-2 tsp ground red pepper (cayenne) .............1 tsp ground red pepper (cayenne)

1/2 tsp paprika ..............................................¼ tsp paprika

3 c. all-purpose flour ......................................1 ½ c. flour

1c. finely chopped pecans ...............................½ c. chopped pecans

Beat first 5 ingredients at medium speed w/ a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined. Make into ribbon or wafer shapes:

Ribbon shapes: Use a cookie press with a star-shaped disk to shape mixture into long ribbons, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces. Bake at 350 degrees for 12 minutes or until lightly browned. Remove to wire racks to cool.

Wafers: Combine ingredients as directed, chill dough for 2 hours. Shape the dough into 4 (8-inch) logs. Wrap each in plastic wrap and chill for 8 hours. Cut each log into ¼-inch slices, and place on parchment-lined baking sheets. Bake at 350 degrees for 13 to 15 minutes.

Note: the full recipe was almost too much for my mixer, you may want to use the half recipe.