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1
Preheat oven to 375 degrees.
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2
Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft.
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3
Add all the cheese and beat with the butter until the mixture is smooth.
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4
Stir in the mustard.
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5
Whisk together the flour, salt, baking powder, and hot red pepper.
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6
Add to the butter mixture and beat until combined.
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7
Form into a ball.
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8
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths.
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9
On waxed paper, roll each piece into a rectangle 1/3-inch thick.
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10
Use a pastry wheel to cut dough into 4- by 1/2-inch strips.
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11
Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.
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12
Bake at 375 degrees for 8 to 15 minutes, until light brown.
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13
Watch carefully, as overly browned straws aren't tasty.
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14
Cool on a rack.
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15
Notes: Every oven is different.
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16
Cook the first batch, watching carefully, and if too brown, reduce heat to 325 degrees.
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17
Rotate pan halfway through baking time.
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18
Use more than one baking sheet at a time only if the sheets may be placed in the oven without overlapping.
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19
Air must freely circulate or the bottoms will be burned and the tops unbrowned.
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20
Switch shelves and positions of the pans as necessary to prevent top or bottom from browning.
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21
Take care: white cheese will not brown as much as yellow.
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22
Once the aroma comes wafting out of the oven, they are usually done.
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23
Cooking further may burn the cheese.
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24
Remove with a metal spatula to cool on a rack.
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25
These keep several days at room temperature in a tightly sealed container, or frozen up to 3 months.
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26
Due to the heavy humidity in the South, it may be necessary to re-crisp straws on a baking sheet in a 300-degree oven.
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27
Variation: Use cookie cutters, a pastry bag, or an indented pizza slicer to shape cheese straws.
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28
Cut into coins, triangles, hearts, or specialty shapes for special parties.
