dough, shape the straws, and freeze them flat on a baking sheet; once firm, transfer to a freezer bag and bake from frozen, adding a couple extra minutes to the bake time.
Food safety tips: Keep the butter and cheese refrigerated until you’re ready to mix the dough, and don’t leave the dough sitting out for hours before baking—mix, shape, and bake within about an hour for best quality. Since these are low-moisture and fully baked until crisp, they’re safe at room temperature for a few days, but always discard
