The Pioneer Woman Tasty Kitchen
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Southern Cheese Straws

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

32

Description

Nothing beats southern tradition like these yummy cheese straws! Freezes well.

Ingredients

  • 2 sticks Butter, Room Temperature
  • 1-½ pound Extra Sharp Cheddar Cheese, Room Temperature
  • 2-¾ cups All-purpose Flour
  • 1 teaspoon Salt
  • ¾ teaspoons Cayenne Pepper
  • ½ Tablespoons Baking Powder

Preparation

Bring butter and cheese to room temperature. Grate cheese with a grater or food processor.

Cream together butter and cheese. Gradually add flour, salt, cayenne and baking powder to cheese/butter mixture. May need to mix together with hands to blend all ingredients.

Run mixture through a cookie press using a ridged template. Slice lengths into 2″ pieces.

Bake at 350 degrees for 10-12 minutes until light brown on edges.

Makes about 15 dozen 2″ cheese straws.

NOTE: I was unhappy with the results using a Wilton cookie press. The ridged template in their kit is ridged on both sides and produced a much thicker cheese straw that didn’t bake as well. When my old Mirro cookie press broke, I found a bunch listed on eBay and have had great success with it.

One Comment

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Avatar of sneekymee

sneekymee on 2.15.2010

This stuff is a pain to run through the press, but the results are oh, so worth it.

2 Reviews

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Avatar of snuz81

snuz81 on 1.26.2011

Theses were fabulous! I made these before Christmas and was able to give them out as gifts. Everyone raved about them! Thanks for the recipe.

Avatar of LionelRichiesClayHead

LionelRichiesClayHead on 8.9.2010

These cheese straws are THE best that I have ever made. The recipe is super simple and it’s easy to adjust the heat factor depending on how much cayenne you use. They are crisp and melt in your mouth when you use the cookie press as suggested. I have also made them into small cookie-type rounds which yielded a softer, more cake-like texture at the recommended bake time. If you find that the rounds are too soft for your liking you can simply bake for longer and cool completely on a wire rack to crisp them up.

You will not find a better or more authentic recipe for cheese straws. I also recommend doubling the recipe as they will be eaten up faster than you can imagine.

I do not recommend substituting pre-packaged shredded cheese for the freshly grated cheddar. There really is a difference in the results! Save some cash and get a good arm workout in the process.

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