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1
Preheat the oven to 325F.
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2
Put the softened cheese and butter in the bowl of a heavy-duty electric mixer.
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3
Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
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4
On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder.
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5
Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition.
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6
Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
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7
Lightly spray a cookie sheet with cooking spray.
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8
Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note).
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9
Bake for 20 minutes.
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10
The cheese straws should be golden brown and crisp.
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11
With a sharp knife, cut the long strips into 3-inch lengths.
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12
Use a flat, thin spatula or egg turner to remove the cheese straws from the pan.
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13
Allow them to cool on a wire rack.
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14
When they are completely cool, store in a tightly covered container.
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15
If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
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16
If you dont have a cookie press, form the dough into 1-inch balls and flatten them with a fork.
