Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
1/2 teaspoon paprika (sweet, smoked or spicy, your preference)
1 1/2 stick unsalted butter (cold)
6oz sharp cheddar (shredded)
1/3 cup ice water
Note
Makes about 4 dozen sticks
Directions
Step 1
Sift dry ingredients together
Step 2
In a food processor or stand mixer cut 8 TBL of butter into small cubes and cut into the flour. Add shredded cheese. Slowly add water until ingredients form a ball.
Step 3
On a well-floured board or counter, roll dough into an 11" square, dot with 2 tablespoons of butter, cut into small pieces.
Fold four corners of dough into the center.
Fold dough in half vertically, then horizontally.
Step 4
Keeping counterwell-floured roll dough into another 11" square, and fold again. Wrap in wax paper or plastic and chill for 30 minutes
Step 5
Remove dough from refrigerator, roll into an 11" square, and dot with remaining 2 TBL of (cold) butter, and repeat step 4.
Heat oven to 400F (375 for convection). Remove dough from refrigerator and roll into a rectangle 1/4" thick. Cut into 1/2" X 4" strips.
Step 6
For flat sticks lay take strips and lay them on an ungreased cookie sheet. Bake for 12-14 minutes, until golden brown.
Step 7
For cheese twists, hold strips and twist each end in the opposite direction to form a twist.
Lay twists on ungreased cookie sheet and bake for 12-14 minutes, until golden brown.