Food Network offers two recipes for Paula Deen’s cheese straws. Both recipes make five dozen; however, one uses self-rising flour while the other calls for all-purpose flour and less butter.
To make the full-butter version, preheat the oven to 300 F. Sift together 2 cups of self-rising flour, 1/2 teaspoon of salt and 1/2 teaspoon of cayenne pepper. Using room temperature ingredients, cream together 2 sticks of butter and 2 cups of shredded cheddar cheese with a hand mixer. Stir in the flour mixture 1/2 cup at a time until smooth.
Put the batter in a resealable plastic bag, and cut one corner off the bag. Pipe two rows for each straw 5 inches long and 2 inches wide on an ungreased cookie sheet.
The reduced-butter cheese straw recipe calls for the use of a food processor. To the processor bowl, add 1 stick of room temperature butter, 2 cups of room temperature shredded cheddar cheese, 1 1/2 cups of all-purpose flour, 1 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Mix until a soft dough ball forms. Use a cookie press with a flat rigid tip to form the cheese straws. To roll the dough out and cut with a knife, first refrigerate the dough for 30 minutes.
Bake either recipe at 300 F for 10 to 15 minutes until lightly browned. Place straws on a rack to cool.