Friday, December 23, 2011

Four Cheese Cornmeal Stix

Monday was the perfect day to make a hearty soup and what's better to go with soup than crackers? Or in this case, "Stix." Rolled out thin and cut into squares these would be ideal for crackers but I was looking more towards cheese straws.  Easy to make and quite yummy.  These would be a lovely gift to make and give along with with some home made soup.

Four Cheese Cornmeal Stix
adapted from BHG Cheddar Cornmeal Sticks

                                                           (or just use plain sharp cheddar)
1/2 cup butter
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.  
Lightly grease two baking sheets; set aside.
In a bowl, combine cheese and butter and allow to stand at room temperature for 1 hour.
  Beat with an electric mixer until well mixed.  
Stir in flour, cornmeal, salt, cayenne and nutmeg.  
Divide dough in half.

On a lightly floured surface, roll each dough half into 
about 1/8-inch to 1/4-inch thickness, cut into strips, and gently twist.
Or,roll small amounts of dough into a long tube 
about the width of a straw and cut in desired lengths.

Arrange the strips on prepared baking sheets.  
Bake about fifteen minutes or until bottoms are light brown.
Keep stored in airtight container for up to 3 days
or freeze up to 3 months.
Yields about 24 of the 12 -inch stix

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