Cheese Straws

 8 oz. Parmigiano-Reggiano cheese, freshly grated

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 egg

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Preheat oven to 300

In the bowl of a food processor fitted with a metal blade, combine the cheese, butter, egg, flour, salt, and cayenne pepper and process until mixed.

Pack the dough into a cookie press according to tot the instructions and fit with the star-shaped cookie disk. Holding the cookie press at an angle on an ungreased baking sheet, press the trigger twice, dragging the press away to make a 3-inch-long straw. Space the straws 1 inch apart. To make straws the length of the baking sheet, continually press the trigger and drag the press away, spacing stars 1 inch apart.

Bake until the stars are lightly golden, 20-25 minutes. Transfer straws to wire racks to cool. Straws may be stored in an airtight container at room temperature for up to 5 days. Makes about 60 three-inch straws.