Cheese Straws

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2 stick butter softened (1/2 pound)
1 pound Sharp New York Cheddar Cheese, finely shredded
2 cups all purpose flour
1 teaspoon salt
Dash of red cayenne pepper

 

  1. Cream the cheese and butter with mixer or hands until smooth.  Work in flour and add salt and pepper.  Roll into a log and wrap in plastic wrap; chill overnight.
  2. Remove from freezer and let soften until it can be placed into a cookie press/tube fitted with a star/straw tip.  Press long strips of the mixture onto ungreased cookie sheets.
  3. Bake in a preheated 350 degree oven about 8-12 minutes, until crisp and very lightly browned.  Cut immediately into 3″ lengths but do not remove from baking sheet – allow to cool on wire racks before breaking into individual cheese straws.

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Cook’nWithCaroline Tip:

“I often use hot pepper cheese mixed with sharp cheddar for a spicier straw. Straws may be stored in an airtight tin for up to a week. The dough may be frozen in small batches, thawed and baked for fresh straws.  These are very rich, but you’re sure of success!”

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