Zesty Cheese Straws

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
5 dozen
Level:
Easy

Ingredients
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 cups shredded sharp Cheddar, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Directions

Preheat the oven to 300 degrees F.

In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.


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4.1 78
Good recipe, everything came together nicely. I creamed the cheese and butter with my hand mixer and worked the flour in by hand, kneading until it was a soft ball of dough. I tried to pipe this through a pastry bag fitted with a star tip, but it took Herculean effort. So I ended up pushing pieces of dough through wilton 1M by hand to form the straws. They taste like cheez-its! item not reviewed by moderator and published
You need to bake them at 425 for 15-20 minutes depending on your oven. Also, when mixing, you need to pulse the death of them to get the smooth dough. I like to add a touch of ground mustard and black pepper. Not too much. Happy cooking! item not reviewed by moderator and published
No luck with this recipe AT ALL! Is there an ingredient missing? The dough was very dry and didn't stick together so that it could be rolled or piped-I ended up hand rolling into small cheese balls and baking for 15 mins so the ingredients would not be wasted. I can probably use the cheese balls as a type of dumpling on chicken pot pie or shepherd's pie. item not reviewed by moderator and published
this is a very good basic recipe, though i think the baking time needs to be longer, around 17 minutes for crispier product. i like to make in three batches and use different toppings on each one: paprika, grated parmesan (very good), and finely grated cheddar cheese--all on top. it makes a good variety of different flavors. item not reviewed by moderator and published
These are great, and it's my go to recipe everytime. Everybody loves these! item not reviewed by moderator and published
Great flavor, but I can't get them to come out crispy. I have tried this recipe a couple of times, even left them in the oven longer. What am I doing wrong??? item not reviewed by moderator and published
Great recipe !!! This was my first time making cheese straws . I rolled them out about an 1/8 of a inch thick and used a small star cookie cutter. They turned out great and tasted great too !! item not reviewed by moderator and published
I pretty much followed this recipe, only adding 1/2 tsp colemans mustard powder, a beaten egg & a splash of milk. I did this as these few ingredients were mentioned in other recipes. They were really tasty cheese straws & sprinkling abit of extra cheese on top when popping in the oven, made them even cheesier......lovely xx item not reviewed by moderator and published
Very good! Easy to make and easy to modify seasonings for more savory tastes. item not reviewed by moderator and published
This is a great recipe. Just like I remember from the bakery when I was a kid. Tonight I'm trying adding a little garlic powder to the dough. item not reviewed by moderator and published
very tasty. I did need to add about 1/4 stick more butter in order to make the dough manageable. However, with a little more cayenne and the extra butter, these were phenomenal. item not reviewed by moderator and published
This is HORRIBLE, it tasted very SALTY !!!! Dont try this because it is a waste of time, flour, cheese, and oven. I threw the whole batch in the trash after tasting one and it was so salty i even refused to let my boyfriend eat it. I dont know why they post this recipe on here and the batter came out bad, i couldnt pipe it out !!!! and i followed the recipe to the letter. Waste of my ingredients and money. This is my very first time tasting a cheese straw but i know if a food is good or bad. This one is horrible. item not reviewed by moderator and published
made a batch this morning, very easy & very good. I went exactly by the recipe, not sure why others had problems but I didn't, turned out great. Next time I'll add some pepper jack in addition to the sharp just to give it a bit more bite. item not reviewed by moderator and published
Not nearly cheesy enough...too much salt and too floury tasting. I use 1 stick butter, 1 3/4 cups flour, 1/4 teaspoon salt, 1/2 teaspoon cayenne and 5 cups cheddar. 350 for 18-20 minutes. I think (not sure that this is from an old Mobile cookbook. item not reviewed by moderator and published
These are great! My Grandma makes cheese straws, and I wanted to make some for her this time. My food processor is small, so I had to cut the recipe in half. I did keep the cayenne pepper at 1/4 tsp, added 1/4 tsp dry mustard, and used 3/4 tsp of garlic salt instead of regular salt. After I left this blend about half way through I added about 1/2 tbsp of finely chopped fresh rosemary and chives together from my garden, and WOW! It was wonderful! Thanks Paula! item not reviewed by moderator and published
I liked these, and found the dough easy to work with. It works in the cookie press much more easily if you let everything come to room temp. I had left over bits of cambozola and a blue goat cheese that I threw in too, besides the 2 c of sharp cheddar. I also upped the cayenne and added fresh pepper. Cook for longer at 300, or go with the times others have given for 350. Mine came out very pale, so I popped them back in at 350 degrees. item not reviewed by moderator and published
I might have liked this more if I was not going for a different type of cheese straw. I should have known when I read the recipe that this would not be what I was expecting. This recipe has a kind of flaky pie crust texture --at least mine did-- and is much too buttery. I'll keep searching, but I think I need to find a bread-dough based recipe. item not reviewed by moderator and published
Easy recipe, taste great, would recommend this for all kind of events. item not reviewed by moderator and published
I'm a Southern girl, but had never tried to make cheese straws before. This was an easy recipe, especially with a food processor and a Silpat mat. They also get better and crispier after a day or two stored in a metal cookie tin. Here is a tip that worked for me: If you are using the flat ridged tip on your cookie press, pipe out one long strip of dough onto a Silpat, then with a knife or spatula, make cuts to separate them into 2 inch strips. This turned to to be way easier than piping 2 inch sections one at a time. If they end up joined after baking, separate them again with the spatula when they are just out of the oven. As other reviewers suggested, I increased the cayenne to 1/2 teaspoon. I will also try extra sharp cheddar next time. They were a big hit at my nephews wedding! item not reviewed by moderator and published
I tried this recipe today and it was AMAZING. Although, instead of cayenne pepper, I used a bit of Tabasco hot sauce. item not reviewed by moderator and published
For the longest time,bought these in place of fixing up a batch and baking myself.Oh,how just about everything tastes better when that day fresh!There is no longer a reason to buy these lovely little nibbles.Be carefull,someone may put them in a hand bag and look very innocent.They truly Are so good.Glad now no longer just in Deep South.Yes,I would be the one that absconded with the "batch". item not reviewed by moderator and published
It's 1/2 CUP butter, which is 1 stick. Several of you seem to be reading it as 1/2 stick and then wondering what went wrong. item not reviewed by moderator and published
For some reason, in my mind I was thinking TWO sticks of butter (not 1/2 like the recipe called for). I mean, when has Paula EVER used only 1/2 stick of buttah! Anyway, my "straws" turned into "crackers", but they were delicious nonethesame! I think next time i'll use 1/2 and try to make straws. item not reviewed by moderator and published
Awesome! My party menu/ buffet is now complete!!! item not reviewed by moderator and published
Not sure where I went wrong, I followed the recipe as written and ended up with a sandy mess. I added another stick of butter (Paula style! and that seemed to bring it to the right consistency. Maybe this is a typo to just use 1/2 a stick of butter? item not reviewed by moderator and published
I had great success with this recipe! Tasty, too! I used my electric pasta maker. I doubled the recipe and put it all in the pasta maker and it did all the work. I put a bar cookie die that came with the maker on, and out came the bars of zesty cheese dough! I would sprinkle extra flour in the top as the dough stopped coming out. It was amazing!! I baked the bars at 350 for 25 minutes. The whole family loved them!! I will use this recipe again for sure!!! item not reviewed by moderator and published
This was a great recipe! I added paprika, a little garlic powder, and some freshly ground black pepper. I left out the cayenne pepper just because I didn't have any on hand. I also added a bit more cheese since I had some left over Colby Jack in the fridge. The result was awesome and tastes so good with a little cranberry chutney and a glass of Sauvignon Blanc :) item not reviewed by moderator and published
The first time I tried to make cheese straws, I ended up with cheesy biscuits. The next time around, I realized I had mistakenly used self-rising flour instead of all-purpose. The trick is to make sure the cheese and butter are room temp so you can form them into a dough consistency. Sometimes using the heat from your hands is the best way to do so. Otherwise you will end up with floury clumps. Make sure your dough is thin, whether it is shaped as a circle or straw or put through a cookie press. Also, it's tough to be patient because you know how good they taste, but you have to let them bake long enough to be crisp. item not reviewed by moderator and published
These are awful. They are gooey sticky masses of sweating cheese. I would figure I did something wrong IF I didnt try to make them twice. I had to trash 2lbs of cheese, not a cheap venture! I have made cheese straws every year for 20 years, occasionally trying different recipes in order to find the perfect recipe! This was not it! I think there may be something wrong with the recipe. I suspect not enough flour is called for. item not reviewed by moderator and published
When I made these....i had ALOT more flour than cheese in the bowl. I recommend cutting out the 1/2 cup of flour or adding 3/4 cup more extra sharp cheddar. Very good recipe otherwise. item not reviewed by moderator and published
don't know what anonymous did but these turned out great item not reviewed by moderator and published
I make these for my office parties- by request- every year. No one up here had ever heard of cheese straws! Instead of a cookie press, or messing around with a plastic baggie, I take 1/2 tsp of dough and smash it flat to make a cookie/cracker. Then bake at 350 until crispy. I like to serve them with mango chutney for a little exta oomph. Just a little piece of cheesy heaven!!!! item not reviewed by moderator and published
This recipe came together in minutes! I followed other reviewers suggestions and increased the cayenne pepper to 1/2 tsp and cooked for 15 minutes @ 350. The cheesestraws came out of the cookie press with ease. My husband and son said that they were awesome...I agree as well! item not reviewed by moderator and published
These were easy to make and I had no problem using the cookie press with these. They were excellent for me. item not reviewed by moderator and published
I don't know how Paula kept a stright face when she tried one of these on her show. They lack taste and a good texture!! item not reviewed by moderator and published
On the show you used 2 sticks of butter, but the printed recipe ask for one stick? I made it with two sticks of butter it came very flat also the dough was thick not like on the show.Christel Mesa,AZ item not reviewed by moderator and published
I've made these several times and love them w/ the alterations suggested by reviewers. Texturally, they're both sturdy and delicate. With a good quality, very sharp cheese the flavor is fabulous. I've found 300 degrees to be too low a baking temp, although maybe in a convection oven that would work. I also like to add an extra 1/2 tsp cayenne. If your cheese is less flavorful, I've found a bit of extra salt can help. Depending on how thick I've rolled out the dough, it can take 15-30 minutes to bake completely. I just keep them in the oven until they're crisp and just golden brown. item not reviewed by moderator and published
Brings back memories of holidays with my grandmother. I so miss her and anything that takes me back to times with her is great!! Thanks Paula! item not reviewed by moderator and published
This is truly a good recipe - pretty much just like I remember being able to get while living in North Carolina. I took advice from other reviewers and baked it at 350 degrees for about 10 minutes and it came out just fine. With that said, I put the batter into a Pampered Chef cookie press - that's when the difficulty ensued. I was not able to use the manual thumb press on the device, and instead had to put the "pushing end" of the press against the counter top so that I could exert enough downward force to push it out through the tip at the top. Had I not needed it to look "fancy" for our Easter celebration tomorrow, I would have rolled it into a log and cut it into slices, which is what I'll probably do in the future - unless, that is, someone else has a suggestion. Other than that, taste-wise, the recipe is a keeper. item not reviewed by moderator and published
I made the recipe following some of the reviews and adding an additional 1/4 tsp cayenne pepper. It was a bit too warm for my family. However, I did find the baking temp of 350 degrees to be a great help. Also, you can use your mixer and hand form the straws if you don't want to search for your food processor. I just wanted to advise those future bakers to try the batch as written before adjusting. They really are great cheese straws! item not reviewed by moderator and published
This was a simple recipe. My family loved these Zesty Cheese Straws. item not reviewed by moderator and published
These were good, nothing to write home about. Might use different cheese next time to see if I can up the flavor a little bit. Very nice texture tho, and my husband loves them. item not reviewed by moderator and published
I had high hopes for this recipe, but the cheese 'straws' turned out more like pancakes and fell apart as soon as they were touched. I'm pretty sure I followed the recipe exactly, but who knows? I won't try this one again item not reviewed by moderator and published
Sometimes I wonder why people comment on recipes and say they're the same one their family has used for years or something similar. Well, this recipe is one my family has used for years. It looked like there was no rating yet, so I thought it might be helpful to add one. In the town where I grew up, cheese straws were common at holiday parties and special occasions. If you didn't have time (or ability) to make them yourself, the local bakery made them fresh every day. After I moved away, I realized that cheese straws were relatively unknown in my new town. What a shame! They are such a delicious treat, a savory snack that is a welcome change when it seems all the other snacks are sweet. Adjust the amount of cayenne pepper to make them your own. They are light and crisp with a wonderfully cheesy flavor. Try them for parties, showers, holiday gifts, or just as a treat for your family. item not reviewed by moderator and published
I loved these, my first time to make them. I added a little more cayanne and they made a hit at my dinner party item not reviewed by moderator and published
It' Great! My family loved it so naturally i didn't tell them it was yours . Icant say who they think came up with the recipe. B.Barnes LaGrange,Ga. item not reviewed by moderator and published
I've tried other cheese straw recipes in the past with no luck, but this one worked great. I think the key is to getting the butter and cheese at room temp. I used a hand press and it came through fine. I have a convection oven and baked them at 325 for 10-11 min. After three batches for my sons wedding reception, I have over 400 2" straws. Thanks!! item not reviewed by moderator and published
I didn't like the results of this recipe. The cayenne pepper was a distraction. The cheese straws were a disappointment. item not reviewed by moderator and published
Better than the ones you can buy by a long shot item not reviewed by moderator and published
This recipe was recently revised and it is soooo much better. The new version reduces the amount of cheese by half and directs that the dough be mixed in a food processor instead of by hand. My recommendations are to use 1/2 tsp cayenne pepper, and bake at 350 for about 22 minutes. item not reviewed by moderator and published
Tried several different recipes - this is the best! item not reviewed by moderator and published
nice and cheesy just the way I like it!!!!!!!!!!! Spicy!!! item not reviewed by moderator and published
I didn't have much luck with this recipe. I had to do a lot of on-the-fly alterations just to get something to go into the oven. item not reviewed by moderator and published
These were so easy to make, and you don't have to have a cookie press. Roll out the dough and cut into rectangles. item not reviewed by moderator and published
What is a shower without cheese straws? I have used this recipe a number of times for showers and everyone always asks for the recipe. Thanks Paula! item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
After tiring of cookie press, froze dough in a roll and sliced off thin rounds. I also doubled the pepper. Family loved them! Will make again!! item not reviewed by moderator and published
These cheese straws are amazing. However I was unable to make them work with my cookie press. I rolled them out and cut them into strips. They are so light and crisp. I made them for a yacht club party and they went fast! Thanks Paula. item not reviewed by moderator and published
I wanted to make these for a party and had to throw them all away because the mixture would not process through my cookie press, so I made wafers instead and they never did crisp. Taste wasn't bad, bland, but texture was bad. item not reviewed by moderator and published
I have made these straws since xmas. If you want to impress your friends make these. you can spice them up or can use any kind of cheese you want but shap chedder is the best. item not reviewed by moderator and published
The recipe in your cookbook calls for 2 cups flour whereas the on-line recipe calls for 1 1/2 cups flour. Which is correct amount? item not reviewed by moderator and published
never got my cheesestraws from any of the parties i attended...so i found this recipe, mixed it up and an hour later...perfect cheese straws! item not reviewed by moderator and published
I loved the recipe, but I found on the second batch, when I added 1/4th tsp. more cayenne pepper, and baked at 350 for 15-20 min I had the best results. I love this for the holidays!!! item not reviewed by moderator and published
This recipe was very easy to make and came out beautfully. Everyone loved them. item not reviewed by moderator and published
These were okay. They didn't really mix into a batter that could be molded well. may be I did something wrong?? Probably will not make them again. item not reviewed by moderator and published
Good idea for a party. item not reviewed by moderator and published
Paula, you are the KITCHEN DIVA!!! This recipe was soooo very easy. Being from North Carolina this was always something we had at Christmas. Now, I can have it anytime!!! THANKS!! Ed item not reviewed by moderator and published
these didn't crisp at all. they were very gooey. the flavor wasn't bad but i don't think i will make these again. item not reviewed by moderator and published
Recipe works very well. Will add some hot sauce next time with the Cayenne pepper. Don't go by the 15 minute time, just bake them until they are golden on the edges. The kids love them....my husband too. plenty leftover for snacking over the next few days. item not reviewed by moderator and published
I made a batch of the cheese straws and was disappointed on how salty these tasted. Perhaps dropping down to 1/4 tsp instead of 1 tsp of salt would help. I threw out the entire batch. item not reviewed by moderator and published
These were so good.. I didnt have a full pound of cheddar on hand so I added some other ones I had and it was FABLUOUS. My dogs kept coming int the kictchen their share : ) and of course like I always do I spoiled them with the goods. Paula you are one of the best FOOD TV COOKS and look forward to watching your shows. I even have the hubby watching, keep the good recipes coming. As hubby would say "UMMM Doggies" item not reviewed by moderator and published
Great appetizer food, but these make wonderful hostess gifts or for 'Gourmet Food Lovers' gift foods, or the "Gourmet Snacker' Or 'Cheese Lovers'. U can also make Parmesean &/or Asiago Cheese Straws OR "Fricos". Note for best results: Always use fresh cheese. And, any firm or extra firm cheese works well. Another variation: Try adding some jalapenos. item not reviewed by moderator and published
I made these over the holidays, and they were a huge hit- the only change I made was a few drops of hotsauce and baked them at 325 for 25-30 minutes. item not reviewed by moderator and published
Are these supposed to be crunchy? I baked them for 15 minutes at 300 degrees, but they are soft, not at all like a cracker as I expected. If I make them again I will definitely use sharp cheddar cheese and more cayenne pepper. They were rather bland. item not reviewed by moderator and published
This was easy and great item not reviewed by moderator and published
Easy to make. Tasted great. They stay fresh for several weeks. Freeze well. item not reviewed by moderator and published
Easy enough,good directions.I add a little extra crushed pepper for more umph! If you use packaged shredded cheese make sure it, as well as the butter are at room temp. for easy blending. item not reviewed by moderator and published
These are wonderful. They have great flavor. Kind of reminds me of a big cheese cracker, but with a different consistency. My family loves them. item not reviewed by moderator and published

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Cheese Straws

Recipe courtesy of Ina Garten