Instructions

1. 1
   Preheat oven to 350°F (175°C).
2. 2
   Line two large baking sheets with parchment paper.
3. 3
   Ensure the cheese is freshly shredded and at room temperature.
4. 4
   In a stand mixer fitted with the paddle attachment, beat the cheese and softened butter together on medium speed until perfectly smooth and creamy.
5. 5
   In a separate bowl, whisk together the flour, salt, cayenne pepper, and paprika.
6. 6
   Turn the mixer to low speed and gradually add the flour mixture, beating just until a cohesive, soft dough forms.
7. 7
   Pack the dough into a cookie press fitted with a star disc (or a heavy piping bag fitted with a large open star tip).
8. 8
   Pipe the dough into long, neat 3-to-4-inch strips onto the prepared baking sheets, leaving 1/2 inch between each straw.
9. 9
   Bake for 12 to 15 minutes, or until the straws are set and the ends are just beginning to turn lightly golden.
10. 10
    Do not let them brown heavily.
11. 11
    Let cool completely on the baking sheet; they will become delightfully crisp and snappy as they cool.