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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheese Straws Recipe

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This recipe for Cheese Straws is from The Bishop Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 oz of sharp cheddar cheese, shredded cold and then left at room temperature
1 cup butter, softened
4 cups all-purpose flour
2 tsp salt
⅛ tsp black pepper
⅛ tsp cayenne pepper
Special equipment. Cookie press with a star tip.
Directions:
Directions:
Preheat oven to 325º

Put the softened cheese and butter in the bowl of a heavy duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream. (15 to 30 minutes).

In a large bowl, sift 3 cups of the flour with the salt, black pepper, and cayenne pepper. Gradually add the seasoned flour to the cheese and butter mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup of flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press. You may not need to use all of the flour.

Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into the cookie press fitted with the star tip and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until the straws are golden brown and crisp. About 20 minutes. Cut or break the long straws into 3 inch lengths. With a thin, flat, spatula remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.½
Number Of Servings:
Number Of Servings:
Approximately 4 dozen
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Instead of spraying my pans, I use parchment paper. Also, if you do not have a cookie press you can roll the dough into 1 inch balls and flatten with a fork.

 

 

 

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