Cheese Straws

by Karin Calloway

Cheese straws are about as Southern as it gets. These savory little crisp pickup nibbles are served at cocktail parties and most older Southern hostesses have a box of cheese straws on top of the fridge or in the freezer during the holidays.

  • 1 pound extra sharp cheddar cheese, grated and softened
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 to 1 teaspoon cayenne pepper (Hubby likes 1 1/2 to 2 teaspoons!)
  • 1 teaspoon salt

Preheat oven to 325 degrees (or 300 degrees on convection bake). Place the cheese and butter in a food processor fitted with a steel blade. Pulse until combined. Add the remaining ingredients and pulse until the dough forms a paste. Place a portion of the dough in a cookie press fitted with a star tip and pipe onto a nonstick or parchment paper-lined baking sheet. Repeat with remaining dough.

Bake for 10-15 minutes (13 minutes was perfect for me on convection bake), until the cheese straws have almost stopped sizzling. Remove to a wire rack and cool completely. Store in an airtight container.

Makes about 4 dozen.

Cheese Straws

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