Continuing on February’s theme of Tracie’s Favorites, cheese straw cookies.

I know, I just did a cheese month in January. Yes, there is still that much cheese.

I don’t care. This is what Tracie asked for.

I did ask qualifying questions. Whether what she had in mind was pepper jelly thumbprints, cheese straws, or pimento cheese straws. She chose straight-up cheese straw cookies.

Okay then.

All of these three cookies have the same base. Flour, butter, and shredded cheese.

It is the application of how much and what to do with it that is a bit different.

These are not a roll-out cookie. So there will be no chilling of the dough. As always, I am going to be doubling down on the spices. The recipe I am using asks for 1/8 tsp garlic powder. Um, no. I don’t think so.

Since I will not be rolling these out, I will use my smallest cookie scoop to portion out the dough balls. And bake at 350 degrees Fahrenheit oven.

There is also the question of how crispy do I want to make these bakes? The longer the cookies are in the oven, the crispier they get of course. But I want a bit of chewiness to them.

The cheddar cheese should not be bagged cheese. There are anti-clumping ingredients added to the cheese when it is packaged. I will be grating my own.

Also, my grater was last seen while making Christmas dinner. I have looked everywhere. Either it got thrown out by mistake, or broken and then thrown out, no one knows. Moment of silence for one of the OG wedding gifts. It served me well for over 25 years.

I bought a new one. Did you know that they are not dishwasher-safe? Probably explains why it broke/got thrown away/ran away.