Cheese Straws

Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about ⅛ inch thick). Cut dough with a sharp knife into ¼- to ½-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

Note: To make cheese rounds, roll dough to ⅛-inch thickness, and cut with a 1½-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed.

Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.