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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    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!
    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! 
    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.
    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.
    These are great, and it's my go to recipe everytime. Everybody loves these!
    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???
    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 !!
    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
    Very good! Easy to make and easy to modify seasonings for more savory tastes.
    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.
    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.
    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.
    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.
    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.
    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!
    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.
    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.
    Easy recipe, taste great, would recommend this for all kind of events.
    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!
    I tried this recipe today and it was AMAZING. Although, instead of cayenne pepper, I used a bit of Tabasco hot sauce.
    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".
    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.
    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.
    Awesome! My party menu/ buffet is now complete!!!
    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?
    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!!!
    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 :)
    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.
    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.
    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.
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