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1
Preheat the oven to 325 degrees F.
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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 paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
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4
In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper 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 remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
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7
Lightly spray 4 cookie sheets 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 a cookie sheet in long strips that run the length of the pan.
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9
Repeat until the pan is full.
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10
Bake until straws are golden brown and crisp, about 20 minutes.
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11
With your hands or a sharp knife, break or cut the long strips into 3-inch lengths.
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12
Use a flat, thin spatula or an egg turner to remove the cheese strips 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, serve or store in a tightly covered container.
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15
Cook's Note: If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.
