This is an old recipe of my mother's (circa 1940's) which can be two recipes in one. The ingredients below are for the basic cheese straws but I sometimes double the amount of cheese and make cheese whirls. Where I have put seasoning, this is much to personal tastes. If using salted butter - don't add salt. I usually season with paprika. These cheese straws do rise but they are not like the 'puff pastry' ones you see commercially.
Doubled all the ingredients - although I used a large yolk and only needed one - and added smoked paprika with the salt and pepper. Cut the dough out with a round cutter to make these more like 'Ritz' shapes. Got 32 out of the amount. Fabulously cheesy when made with mature cheddar and finely grated Parmesan - 04 Jun 2015