1/4 cup lightly salted butter or margarine, at room temperature
1 cup coarsely grated sharp Cheddar cheese
1/4 cup milk
1/4 teaspoon salt
Few grains cayenne pepper
1/8 teaspoon paprika
3/4 cup flour
1/2 cup cornmeal
1 egg white, lightly beaten
Coarse salt

Put butter in medium size bowl and beat with a wooden spoon or electric
mixer until creamy. Add cheese, milk, salt, cayenne and paprika and mix
well. Mix in flour and cornmeal. Turn dough onto a sheet of wax paper and
knead about 1 minutes, until pliable and well blended. Shape dough into a
ball, wrap in wax paper and refrigerate 2 hours or longer.

Heat over to 400 degrees. Butter baking sheets. Put dough between 2
sheets wax paper and rollout to 1/8 inch thickness.

With a sharp knife or pastry wheel, trim dough into a rectangle 8 inches
across and as long as possible. Remove dough trimmings. Brush with egg
white; sprinkle with coarse salt. Cut into strips 8 inches
long and 3/8 inch wide. Lift each strip and twist each end as you place on
baking sheets. Arrange about 12 strips on each sheet. Bake 7 to 10
minutes, until straws are pale gold and lightly browned around the edges.

Place on racks to cool. May be baked several days in advance and frozen
in an airtight container. Reheat on baking sheets for 5 to 7 minutes at
350 degrees.