Zesty Cheese Straws

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Very good! Easy to make and easy to modify seasonings for more savory tastes.

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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Easy recipe, taste great, would recommend this for all kind of events.