Cheese straws are a southern treat that is highly addictive because they are delicious and usually a bit spicy. I'm sure you all know I love spicy foods since I feel like I talk about it once a week, and cheese, I love cheese! This recipe made over 100 1" pieces of cheese straws which seems like a lot but they're really munchable and great for parties. I used the ribbon disc on a cookie press to get the shape then trimmed them into 1" pieces.
I really like the way they came out because I feel like it gave them an aesthetic that is authentic of what people remember them looking like, and they're bite size. Bite size is the best, at least to me. I am not a fan of biting into something then standing there talking to people awkwardly holding half of a piece of food.
These are the things I think about of course...if I'm talking to someone is it awkward to eat it? No? Good. And so, we continue.
Makes between 100-125 - 1” pieces
- ¾ cup butter, softened (1 ½ sticks)
- 8 ounces sharp Cheddar cheese, shredded
- 3/4 teaspoon salt
- ½ - 1 teaspoon ground red pepper
- ¼ teaspoon paprika
- 2 cups all-purpose flour
- Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
- Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 1-inch pieces.
- Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
- Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 2 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
Recipe adapted from myrecipes.com