Cheese Straws
MAKES 6 DOZEN STRAWS
8 oz. Kraft’s sharp cheddar cheese, grated
½ cup freshly grated Parmesan cheese
1½ cups cake flour
½ cup butter, softened
½ teaspoon salt
½ teaspoon cayenne pepper
Grate the cheddar cheese with the coarse grater disc of your food processor.
Exchange grater disc for steel blade. Add the softened butter, the Parmesan cheese,
and the flour, salt, and cayenne pepper. Process until the dough sticks together and
forms a ball.
Pack the dough into a large cookie press using the star form. On an ungreased
cookie sheet, extrude the dough in 2 strips, using a knife to stop the extrusion.
Place straws about 2 apart. Bake at 375°F for about 12 minutes or until light
brown. Remove to cool on paper towels; store in an airtight container.
Aunt Mag could’ve made
these cheese straws for sale if
she’d had a mind to, but she
secretly liked the ideas of
people begging her to make
them for a wedding. She
rolled them out into little
logs, cut them into one-and-a-
half-inch pieces, and shaped
them into crescents. We use a
cookie press that makes the
job a lot easier.
Recipe © 2004 by Carolyn Rawls Booth, author of
Aunt Mag’s Recipe Book: Heritage Cooking from a Carolina Kitchen
ISBN 0-9755910-0-2 www.winocapress.com
Cheese Straws
MAKES 6 DOZEN STRAWS
8 oz. Kraft’s sharp cheddar cheese, grated
½ cup freshly grated Parmesan cheese
1½ cups cake flour
½ cup butter, softened
½ teaspoon salt
½ teaspoon cayenne pepper
Grate the cheddar cheese with the coarse grater disc of your food processor.
Exchange grater disc for steel blade. Add the softened butter, the Parmesan cheese,
and the flour, salt, and cayenne pepper. Process until the dough sticks together and
forms a ball.
Pack the dough into a large cookie press using the star form. On an ungreased
cookie sheet, extrude the dough in 2 strips, using a knife to stop the extrusion.
Place straws about 2 apart. Bake at 375°F for about 12 minutes or until light
brown. Remove to cool on pa