Cheese Straws or Wafers

From "Joy of Cooking"

Grate or grind:
1/4 to 1/2 lb, aged cheddar cheese

Combine with:
3 to 4 TBS soft butter
3/4 cup all-purpose flour
(1 tsp. Worchestershire sauce)
1/2 teaspoon salt
dash of hot pepper sauce

(Tip from Dalene: have cheese and butter at room temperature and use hands to form the dough. Joy of Cooking says you get 4 dozen, but I've never gotten that many, at least as wafers.)

For straws, put just mixed dough into a pastry tube and extrude straws. Or use the 1 1/2 inch ribbon disk on a cookie press to make ribbons. Cut into 2-inch lengths.

For wafers, form the dough into 1-inch rolls. Wrap in foil and refrigerate or freeze until cold enough to slice as thin as possible, under a quarter of an inch. Bake in a preheated 425 degree oven about 12 minutes (Dalene does it at 400 degrees for 6-8 minutes).

For wafers, the dough keeps for weeks in a refrigerator or freezer and are quickly sliced and baked for unexpected guests.

Dalene Bradford