To make cheese straws, combine shredded cheese with flour and seasonings, press the dough through a cookie press, bake it, and cut the straws into 3-inch strips. This recipe yields 48 cheese straws.
Grate 3 chilled 10-ounce blocks of sharp cheddar cheese, and let the shreds come to room temperature. Preheat the oven to 325 degrees Fahrenheit.
Put the shredded cheese in the bowl of a stand mixer, and add 2 sticks softened butter. Beat the mixture with the paddle attachment for 15 to 30 minutes, until it is light and fluffy.
Put 3 cups all-purpose flour into a large mixing bowl, and add 2 teaspoons salt and 1/8 teaspoon black pepper. Add 1/8 tablespoon cayenne pepper and 1 dash garlic powder, and combine the ingredients with a sifter. Add the dry ingredients to the electric mixer, working in small increments and beating the batter between additions. Add small amounts of additional flour until the dough is firm.
Grease four baking sheets with non-stick spray, and fill a cookie press with the cheese straw batter. Attach the star tip, and pipe the batter into long tubes on the baking sheets. Bake the cheese straws for 20 minutes, and then set the baking sheets on the stove top. Use a long knife to chop the cheese straws into 3-inch lengths, and use a spatula to move them to a wire rack.
Serve the cheese straws once they reach room temperature. Store the leftovers in a sealed container.