Cheddar & Herb Cheese Straws
 Crisp, flaky cheese straws dotted with herbs and pepper flakes make a perfect party starter, or enjoy them as a delicious nibble alongside a comforting bowl of soup. Ingredients 8 ounces (2 packed cups) grated extra-sharp cheddar cheese 1½ cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting 1 teaspoon kosher salt Scant teaspoon crushed red pepper flakes 1½ tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme 1 stick (½ cup) cold unsalted butter 6 tablespoons heavy cream 8 ounces (2 packed cups) grated extra-sharp cheddar cheese 1½ cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting 1 teaspoon kosher salt Scant teaspoon crushed red pepper flakes 1½ tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme 1 stick (½ cup) cold unsalted butter 6 tablespoons heavy cream Instructions Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper. In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs. Cut the butter into ½-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass. Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half. Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about ⅛-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch wide. Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10 to 12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve. Note: The cheese straws will keep well in a covered container for a few days. Freezer-Friendly Instructions: To freeze the dough: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, place them in a sealable bag, and freeze for up to 3 months. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To freeze after baking: let the cheese straws cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil, and freeze for up to 3 months. Before serving, remove them from the container and let them come to room temperature. Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper. In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs. Cut the butter into ½-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass. Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half. Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about ⅛-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch wide. Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10 to 12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve. Note: The cheese straws will keep well in a covered container for a few days. Freezer-Friendly Instructions: To freeze the dough: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, place them in a sealable bag, and freeze for up to 3 months. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To freeze after baking: let the cheese straws cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil, and freeze for up to 3 months. Before serving, remove them from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cheese straw Calories: 50 Fat: 4g Saturated fat: 2g Carbohydrates: 3g Sugar: 0g Fiber: 0g Protein: 1g Sodium: 69mg Cholesterol: 11mg Serving size: 1 cheese straw Calories: 50 Fat: 4g Saturated fat: 2g Carbohydrates: 3g Sugar: 0g Fiber: 0g Protein: 1g Sodium: 69mg Cholesterol: 11mg