My neighbor dropped a batch of these off and I ate the entire tin standing at the kitchen counter. Only 4 ingredients to make the most addictive bite

Decide how you want to shape the cheese straws: For classic ridged straws, transfer the dough to a heavy-duty piping bag fitted with a large star tip. For a simpler option, roll the dough. If piping, skip to the next step.

If rolling, lightly flour a work surface and roll the dough into a rough rectangle about 1/4 inch thick, then use a sharp knife or pizza cutter to slice into thin strips about 1/2 inch wide and 4 to 5 inches long.

If piping, work with half the dough at a time so it’s easier to handle. Pipe long, thin strips of dough directly onto the prepared baking sheets, about 1/2 inch wide and 4 to 5 inches long. Leave a little space between each so the hot air can circulate and crisp the edges.