Soften butter at room temperature 2 hours before using.
Spoon the flour into a dry measuring cup, and level with the edge of a knife for an accurate measurement.
For flaky cheese straws, don't overmix the dough.
Roll dough between sheets of parchment paper or wax paper for easy cleanup.
Preportion dough, and keep the remainder chilled until ready to use. If dough gets soft, refrigerate 10-15 minutes.
Shiny baking sheets yield a golden-brown color. Food placed on dark baking sheetes cooks faster and sometimes overbrowns.
Set your timer for one to two minutes less than the recommded baking time, as oven temperatures tend to vary.
Place cheese straws between sheets of wax paper, and store them in tightly sealed tins and containers.