6 tbsp. butter, room temperature
3/4 c. shredded Cheddar cheese (3 oz.)
1 c. all- purpose flour
1 tsp. paprika
Red (cayenne) pepper to taste

In medium bowl, cream butter until fluffy; beat in cheese. Blend in flour. Divide dough in thirds; wrap each portion in plastic wrap and refrigerate until firm enough to roll.

Preheat oven to 350 degrees. Roll out 1 portion of dough at a time, keeping remaining dough refrigerated. To toll out each portion of dough, dust 2 sheets of plastic wrap with flour; roll our dough between floured sheets of plastic wrap to about 1/8 inch thick. Peel off top sheet of plastic. Cut rolled-out dough in 4 inch long, 1/2 inch wide strips. Hold each strip at both ends; twist in opposite directions so each strip has 2 twists. Arrange twists on ungreased baking trays.

Mix paprika and red pepper. Using a dry pastry brush, dab paprika mixture onto cheese straws. Bake 10 minutes or until golden brown around edges. Makes about 80.

Very short doughs like this one are much easier to roll out if you roll them between sheets of plastic wrap. (This is especially true in hot weather.)