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1
Position the oven racks in the top and bottom thirds of the oven.
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2
Preheat the oven to 375F.
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3
Butter 2 baking sheets.
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4
To make the dough, in a small bowl, combine the flour, salt, and cayenne.
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5
Set aside.
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6
In a heavy-duty mixer fitted with the paddle, cream the cheese and butter on medium speed until smooth and well combined.
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7
Gradually add the flour mixture.
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8
Mix on low speed until smooth.
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9
(The dough can also be made in the bowl of a large food processor: grate the cheese with the grating blade, then transfer the cheese to a bowl and insert the metal blade.
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10
Pulse the dry ingredients to combine, then add the butter and cheese.
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11
Process until smooth.)
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12
Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.
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13
To shape the dough, work it in your hands; it should be soft and pliable (like Play-Doh).
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14
Shape the dough into a cylinder and pack it into a cookie press fitted with the serrated ribbon disk.
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15
Holding the cookie press at an angle to one of the prepared baking sheets, press the trigger twice, dragging the press away to make a long straw the length of the baking sheet.
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16
Repeat until youve covered the sheet, spacing the ribbons of dough 1 inch apart.
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17
Using a butter knife or offset spatula, cut each ribbon into 1- to 2-inch pieces.
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18
Repeat with the remaining dough and the other baking sheet.
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19
(If your cookie press extrudes the dough in fits and spurts, simply pick up the dough and reuse.)
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20
Bake the cheese straws, rotating the baking sheets once, until lightly browned on the edges, about 20 minutes.
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21
Remove the baking sheets to a rack to cool slightly.
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22
Using an offset or slotted spatula, remove the individual cheese straws to cool completely.
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23
Store the cheese straws at room temperature in an airtight container between sheets of waxed paper.
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24
They will keep for 2 to 3 weeks.
