Kentucky Cheese Straws for 24 Servings

Instructions:

1. Pulse the flour, salt, paprika, and cayenne in a food processor.
2. Add the cold cubed butter and pulse until the mixture resembles coarse meal with a few pea-sized lumps remaining.
3. Add the finely shredded cheese and pulse just until combined; do not overprocess.
4. Slowly drizzle in ice-cold water, one tablespoon at a time, pulsing between additions until the dough begins to clump together into a ball.
5. Transfer the dough to a disk, wrap in plastic, and refrigerate for 30 minutes.
6. Preheat the oven to 375°F (190°C).
7. Fit a piping bag with a large open-star tip and load it with the chilled dough.
8. Pipe 3-inch straws onto a parchment-lined baking sheet, spacing them 1.5 inches apart.
9. Bake for 10–12 minutes until the edges are mahogany-colored and the centers are golden.
10. Immediately transfer the straws to a wire rack to cool and firm up.