• Basic Cheese Straws

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    • 8 ounce extra-sharp cheddar cheese, grated
    • 1/2 c. (1 stick) unsalted butter, softened
    • 1 1/2 c. flour
    • 1/2 tsp salt
    • 1/4 tsp cayenne pepper (or possibly less to taste) paprika and salt [optional] Preheat oven to 350 degrees.


    1. In a food processor, combine cheese and butter and pulse till combined. Add in flour, salt, and cayenne pepper. Process till a crumbly dough forms. You should be able to press a handful of dough and have it hold together.
    2. Fit a cookie press with a star tip. Fill barrel of press with dough. Pipe dough onto ungreased, shiny (not dark) cookie sheet in long strips, about 1/1/2 inches apart. Cut strips into 2 to 2 1/2 inch lengths and move apart slightly.
    3. Bake for20 min. Remove from oven, sprinkle with salt and paprika while hot, if you like. Cold on pan.
    4. Use a spatula to remove. Store in airtight container for up to a week.
    5. Baked cheese straws can be frzn. Thaw at room temperature before serving.
    6. Do not overbake them; they should not brown.

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