Recipe by
Rabbi Linda Henry Goodman

This recipe is from the Garden City Jewish Center's cookbook: Sharing Our Favorites.

I've never been to a house party or Oneg Shabbat in Georgia that didn't display a huge bowl of cheese straws. We New Yorkers don't know what we're missing!

Thanks to my mother-in-law Rayna Goodman for sharing her recipe.

1 stick butter or margarine, room temperature
1 pound New York sharp cheddar cheese, room temperature
2 cups flour
cayenne pepper, to taste
1 1/2 teaspoons baking powder, optional
  1. Grate the cheese and beat together with butter or margarine until smooth. Add flour and baking powder. Add pepper to taste.
  2. Put through a cooked press with a "star" tip. Squeeze out straws to a length of 3-4 inches each. Alternatively, you can also squeeze out a long line and then cut it into the desired lengths. You can make them straight or form an "S" shape. 
  3. Bake at 350°F for 12 minutes for the first batch and then 10 minutes for the rest. Watch them carefully during baking to make sure the bottoms don't burn.

Note: I added the baking powder from another recipe, although Rayna usually leaves it out when she makes these. Try it both ways and see which way you prefer.