Cheese Straws

Saturday, May 11, 2013

Hello again!
I am very surprised at myself for coming out of the kitchen with something that's not covered in
sugar, butter, or chocolate.
Yep that's right, I'm talking about cheese straws.
These are perfect for serving at a party, there're small, crunchy, cheesy and delightful.

All this week it has just been test after test after test.
I just came home and I'm just like, Tonight I'm painting my nails and making cheese straws.
Did I mention... best night ever.
Who can say no to cheese and colorful nails?

Here is the link to print for this recipe

Cheese Straws
(recipe adapted from Add a Pinch)

Serves: 3 dozen
  • ½ pound sharp Cheddar cheese
  • ½ cup (1 stick) butter, softened
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • pinch garlic powder
  1. Preheat oven to 375ยบ F. Line baking sheets with parchment paper or non-stick silicon baking sheets. Set aside.
  2. Grate cheddar cheese and place all but 1 cup into the bowl of a stand mixer. Add butter and cream butter and cheese together until it reaches a smooth, creamy consistency, about 5-10 minutes.
  3. In a large bowl, sift together flour, salt, cayenne pepper, paprika, black pepper and garlic powder. Gradually add flour mixture into cheese and butter mixture by large spoons full, taking care to fully incorporate after each addition.
  4. Once all flour has been incorporated and dough is smooth, stir in final cup of grated cheddar cheese.
  5. Place portions of dough into cookie press or large piping bag fitted with large star piping tip. Slowly pipe long strands of cheese straw dough onto prepared baking sheets about 1 – 1½-inches apart. Then, cut into 6-inch lengths.
  6. Bake cheese straws for 10-12 minutes, until edges just begin to turn golden brown. Remove from oven and allow to cool. Store in an airtight container, layering between parchment paper to keep fresh.
  7. Best eaten the day they are made, but will keep up to 3 days in an airtight container.
  8. Note that cheese straws are extremely delicate and will break easily. This is part of their charm and character.
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