Famous Homemade Cheese Straws Recipe 415

CHEESE STRAWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
• Bake in preheated oven for 10 to 15 minutes, or until crisp.

CHEESE STRAWS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• 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, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube 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 straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEESE STRAWS

Steps:

• Preheat the oven to 350 °F.
• Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
• Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
• Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

CHEESE STRAWS

Steps:

• Preheat the oven to 325°F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.
• On a sheet of waxed paper, sift 3 cups of the flour with the salt, black pepper, cayenne, and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all of the flour.
• Lightly spray a cookie sheet with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan (see Note). Bake for 20 minutes. The cheese straws should be golden brown and crisp. With a sharp knife, cut the long strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. When they are completely cool, store in a tightly covered container.
• If you find a Mirro cookie press, either vintage or new, that includes the star tube, grab it!
• If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

GRANDMA'S CHEESE STRAWS

Steps:

• Cream cheese and butter.
• Add dry ingredients and water.
• Refrigerate for one hour.
• Roll dough until 1/4 inch thick.
• Cut into strips.
• Bake on ungreased cookie sheet at 350 degrees for 15 minutes.

DEDE'S CHEESE STRAWS

Steps:

• Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 375°F. Butter 2 baking sheets.
• To make the dough, in a small bowl, combine the flour, salt, and cayenne. Set aside. In a heavy-duty mixer fitted with the paddle, cream the cheese and butter on medium speed until smooth and well combined. Gradually add the flour mixture. Mix on low speed until smooth. (The dough can also be made in the bowl of a large food processor: grate the cheese with the grating blade, then transfer the cheese to a bowl and insert the metal blade. Pulse the dry ingredients to combine, then add the butter and cheese. Process until smooth.) Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.
• To shape the dough, work it in your hands; it should be soft and pliable (like Play-Doh). Shape the dough into a cylinder and pack it into a cookie press fitted with the serrated ribbon disk.
• Holding the cookie press at an angle to one of the prepared baking sheets, press the trigger twice, dragging the press away to make a long straw the length of the baking sheet. Repeat until you've covered the sheet, spacing the ribbons of dough 1 inch apart. Using a butter knife or offset spatula, cut each ribbon into 1- to 2-inch pieces. Repeat with the remaining dough and the other baking sheet. (If your cookie press extrudes the dough in fits and spurts, simply pick up the dough and reuse.)
• Bake the cheese straws, rotating the baking sheets once, until lightly browned on the edges, about 20 minutes. Remove the baking sheets to a rack to cool slightly. Using an offset or slotted spatula, remove the individual cheese straws to cool completely.
• Store the cheese straws at room temperature in an airtight container between sheets of waxed paper. They will keep for 2 to 3 weeks.

NANA'S FAMOUS CHEESE STRAWS

Steps:

• preheat oven to 325.
• mix all ingredients together in a large bowl.
• mix it very good to incorporate the ingredients evenly (I use my hands).
• if you have a cookie press, fill it using the manufacturers directions and set it on the star press.
• Using a cookie sheet make rows of the cheese straws longways.
• If you do not have a press then you can make balls and place on a cookie sheet (works just as well).
• put in oven for 10-12 minutes or until crisp.
• Remove from heat and let stand for a few minutes.
• Enjoy!