Skinny Mini Cheese Straws

• 1 cup whole-wheat pastry flour, plus more for rolling out the dough
• 4 Tbsp cold unsalted butter, cut into small cubes
• 1 1/2 cups coarsely grated sharp Cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp salt
• 1/4 cup milk

Preheat the oven to 350 F.

Put the flour in the bowl of a food processor fitted with a metal blade. Scatter the butter over the flour, and add the Cheddar, Parmesan, and salt. Process until the ingredients turn into a coarse meal, 10 to 15 seconds.

Drizzle the milk over the flour mixture while pulsing the food processor 10 to 15 times, until the dough forms moist clumps.

Turn the dough out onto a lightly floured work surface and pat together. Using a rolling pin, roll the dough into a 9" x 14" rectangle that is about 1/8" thick.

Using a large, sharp knife, cut the dough in half lengthwise. Then make 40 crosswise cuts in the dough, into 1/3" x 4 1/2" strips. Place the cheese straws about 1/4" apart on two ungreased baking sheets.

Bake until the cheese straws begin to darken around the edges are are light brown on top, 12 to 13 minutes.

Let cool on the baking sheets for 30 minutes. Store in an airtight container for up to 1 week.

Makes 10 servings (8 straws each), 6 WW PointsPlus each.