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Cheese Straws

I have been getting a lot of requests for the recipe I use for Cheese Straws.  There are many ways of making these I am sure, but for me this is the easiest (and tastiest) recipe.  Here goes (pictures of finished straws tomorrow).


  • 1/2 cup (1 stick) butter, at room temperature
  • 2 cups shredded extra-sharp Cheddar, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional – add a little more – up to 1/2 teaspoon –  according to how spicy you want them to be)


Preheat the oven to 350 degrees F.

In a mixer/food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed.

Scoop it into a cookie press, fitted with a flat ridged tip.

Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.

Bake 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes ~ 5 dozen.

Alternate Directions: Refrigerate the dough for 30 minutes and roll on a lightly floured surface into a rectangle about 1/4-inch thick.

Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife. Shape the straws by twisting once or twice before baking.

Bake using the original directions.