10 oz extra sharp cheddar cheese, grated cold and left to come to room temperature
6 tablespoons unsalted butter, cut into tablespoons and at room temperature
1 cup sifted flour
2/3 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
I recommend tripling the recipe but, as most mixers can’t handle such a heavy batter, do each batch separately.
Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
In a large bowl, sift the flour with the spices. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition.
Roll batter into nickle sized balls and press down on baking sheets with your thumb. Bake for about 15 minutes in a 350 degree F oven until bottoms are slightly browned.
Alternatively, you could place a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in three inch strips. Repeat until the pan is full. Bake until straws are golden brown and crisp.
Cool on pan 5 minutes before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container. For longer storage, place the airtight container in the refrigerator or freezer.
To recrisp cheese nibbles that have been stored, bake for 5 minutes at 350 degrees F.