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Southern cheese straws!

December 30, 2012 by Mary Frances 11 Comments

cheddar cheese straws cooling on a rack.Crisp, buttery, rich and cheesy, that’s what I want in a cheese straw. Many times I have made various recipes, only to be entirely disappointed. Once I tried a recipe that had puff pastry as the base. It was horrible! Not cheesy, but soggy, and as hard as I tried to crisp them up that Thanksgiving with a lot of LOVE, nothing would work. This recipe, however, fulfilled all my expectations. It must be loaded with calories, but to make just once a year and eat only one or two during cocktail hour shouldn’t hurt you. At least that’s my reasoning.

So as I was making these, they started coming out with a curled top. Hmm, I said, looks like a candy cane to me. So I went with it! Some are straight sticks and others are candy canes, perfect for the season. These would be great for your New Year’s Eve party. Enjoy!

SOUTHERN CHEESE STRAWS – adapted from The New York Times

1 1/2 cups flour
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
1/2 lb. extra sharp Wisconsin cheddar cheese, grate it cold first and then let it come to room temperature
1/2 cup (1 stick) unsalted butter, room temperature

Preheat oven to 375 degrees. Grate cheese.

In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. (My piano teacher’s first husband invented Play-Doh – it was originally wallpaper paste!)

Shape the dough into a cylinder, wrap with plastic wrap and allow to rest for at least 20 minutes in the refrigerator until ready to bake.

Bring dough to room temperature (if it has been in the refrigerator for some time) and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-­inch lengths. Or make into candy cane shapes. Repeat with remaining dough.
Cheddar cheese straws ready to bake on a siltpad lined cookie sheet.Bake for about 13 minutes or until the edges just begin to brown. Store between sheets of parchment or wax paper in an airtight container or tin. Will keep for up to three weeks, if they last that long.

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Filed Under: Appetizers Tagged With: buttery cheese straws, cayenne pepper, cheddar cheese straws, cocktail hour, crisp, great food gift, smoked paprika

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Comments

  1. Francesca says

    December 30, 2012 at 11:13 AM

    These look awesome and are perfect for a party 🙂

    Reply
    • Mary Frances says

      December 30, 2012 at 1:15 PM

      They are!! Hope you enjoy them!

      Reply
  2. SoJosMom says

    December 30, 2012 at 3:00 PM

    Oh do they look yummy! My mouth is watering!

    Reply
    • Mary Frances says

      December 30, 2012 at 5:42 PM

      They’re really easy to make and if you don’t have a cookie press, shape the dough into a log, chill and cut generous 1/8″ thick round disks. Bake the same. Happy New Year!!

      Reply
      • SoJosMom says

        January 2, 2013 at 8:15 PM

        Thanks!

        Reply
  3. MARIE says

    January 2, 2013 at 10:08 AM

    Lucky to have tasted these delicious cheese straws
    at Mary’s dinner party in the country
    The best you’ll ever have!

    Reply
    • Mary Frances says

      January 22, 2013 at 12:59 PM

      Thanks Marie. It was so much fun having you all over!

      Reply
  4. jesuslikespizza says

    January 23, 2013 at 12:30 PM

    I never knew Cheese Straws were known in America! I’ve only had these as a child all the way in South America where I grew up. Cool!
    You did a really good job!

    Reply
    • Mary Frances says

      January 23, 2013 at 2:24 PM

      Thank you!!! Sweet of you to say!

      Reply
  5. Kathy says

    December 22, 2016 at 10:26 AM

    What kind of cookie press do you use , we have a hard time getting it out of ours. Thanks. Kathy

    Reply
    • Mary Frances says

      December 22, 2016 at 9:44 PM

      Hi Kathy – I used a pastry bag with a point. If you don’t have that, shape the dough into a log, chill and cut generous 1/8″ thick round disks. Bake the same. For my cookie press, it is old and the brand is Mercato.

      Reply

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