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Thursday, May 19, 2011

Cheese Straws

My friend, Renae, has had a lot of experience preparing Cheese Straws for different occasions.  She has even surprised me on my birthday with enough Cheese Straws to keep me happy for several days!  She believes that you must use New York State extra sharp cheese for the best flavor.  Most recently she brought two makings of her Cheese Straws for the opening day of our new clinic for all of our employees.  I guarantee that I was the most excited when she revealed what she had baked.  I made Symphony Brownies and I went home with an empty plate, too. 

Southern girls do love their Cheese Straws.  You will always find Cheese Straws at our bridal and baby showers as well as our weddings. 

                                                                Cheese Straws

16 oz. New York State extra sharp cheese, room temperature
1/2 cup + 2 Tbsp. margarine, room temperature
2 cups all-purpose flour
1/4 tsp. cayenne pepper

Crumble or grate cheese into a mixing bowl.  Add margarine which has been softened to room temperature.  Cream together cheese and margarine.  Add flour and cayenne pepper.  Mix all ingredients together either by hand or on slow speed with mixer.  Place dough in a cookie press; roll out in 3 inch strips using the ribbon disc onto an ungreased cookie sheet.  (Never use dark cookie sheets).  Bake in a pre-heated 325 degrees oven for 10 - 11 minutes (12 min. max.).  Remove from cookie sheet and store in plastic or metal containers using only waxed paper (never aluminum foil).  Yields approximately 3 dozen Cheese Straws)

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