Chili-Cheese Crackers -- a spicy variation of cheese straws

My sister, Marla Newell Payne, made these tasty crackers for Thanksgiving (in Texas) to have with pre-dinner drinks. Texans love their cheese straws and this is just another variation . . .


Chili-Cheese Straws/Crackers
2 cups (8 oz.) shredded Monterey Jack cheese with peppers, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin

1. Mix together cheese and butter until well blended.
   
2. Gradually add remaining ingredients, stirring until mixture is no longer crumbly and will shape into a ball.
   
   
   
   
3. Divide dough into fourths, and roll each portion into a 1/4" thick rectangle shape on wax paper. 
   
   
   
   
4. Cut with a cutter, or cut into 2 x 1/2" strips with a knife or pastry wheel. Dough can also be put into a cookie press fitted with a star-shaped disk to shape sought into straws.
   
   
   
5. Place on ungreased baking sheets. (I lined my sheets with silicon sheets.)
   
6. Bake in a preheated 375° oven for 8 to 12 minutes or until lightly browned.
7. Transfer to wire racks to cool.
   

Recipe without photos . . .

Chili-Cheese Straws/Crackers

2 cups (8 oz.) shredded Monterey Jack cheese with peppers, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin

1. Mix together cheese and butter until well blended.
2. Gradually add remaining ingredients, stirring until mixture is no longer crumbly and will shape into a ball.
3. Divide dough into fourths, and roll each portion into a 1/4" thick rectangle shape on wax paper. 
4. Cut with a cutter, or cut into 2 x 1/2" strips with a knife or pastry wheel. Dough can also be put into a cookie press fitted with a star-shaped disk to shape sought into straws.
5. Place on ungreased baking sheets. (I lined my sheets with silicon sheets.)
6. Bake in a preheated 375° oven for 8 to 12 minutes or until lightly browned.
7. Transfer to wire racks to cool.