Saturday, December 27, 2008

Southern Cheese Straws

Southern Cheese Straws

Southern Cheese Straws

Far as I know, cheese straws are a very southern thing and so darned tasty! Excellent finger snack for parties too. You are fairly warned though right here and now ... they are literally addictive. For a party, you'll want to do two batches of this recipe.

I have never been able to retain that pretty shaped "straw" look of the commercial ones though - mine always flatten out - but I don't make these often and I am convinced that you really gotta have a commercial press to pipe out really chilled and stiff dough in order to retain that familiar commercial shape. Doesn't matter to me they're flat because they still taste the same ... delicious! I may try to freeze the piped dough before baking them next time. Didn't think about it till I was done this time.

If you don't have a cookie press you can certainly roll the dough into balls and then flatten them out with a fork into little discs.  Be sure to check out my Spicy Cheese Bites too - they are very similar, but have a crunch to them thanks to the addition of Rice Krispies cereal!

Recipe: Southern Cheese Straws

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings

  • 1 pound block of extra sharp cheddar cheese
  • 1/2 cup (1 stick) of unsalted butter, softened to room temperature
  • 2 cups all purpose flour, divided
  • 1 teaspoon salt
  • Dash black pepper
  • 1/4 teaspoon of cayenne pepper
  • Dash of garlic powder

Preheat the oven to 325 degrees F. Shred the cheese in the food processor, remove it to a separate bowl while you change the blade to the steel blade. Return the cheese to the food processor, add the butter, 1 cup of the flour, salt, pepper, cayenne and garlic powder and process, adding additional flour 1/4 cup at a time as needed, until dough begins to gather around the blade. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.

Using the star tip of your cookie press, place a portion of the dough in the press and pipe out strips all the way across the length of a piece of parchment paper on an ungreased cookie sheet.

Bake at 325 degrees F for about 20 to 25 minutes, or until golden brown and crisp. Cut the strips into smaller pieces about 3" long and using a flat spatula, transfer to a cooling rack to fully cool. Store in a tightly covered container.

Variation: Instead of using a press, roll dough out to a thickness of about 1/4-inch. Use a pizza cutter to cut dough into narrow strips, roughly 6 inches in length. Line a baking sheet with parchment paper and bake at 325 degrees F for about 20 to 25 minutes. Doing these for a wedding reception?  Use a heart shape cookie cutter to cut the straws into heart shapes.


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©Deep South Dish

Check These Out Too Y'all!

Spicy Cheese Bites
Kickin' RO*TEL Restaurant Style Salsa
Loaded Potato Skins
Sausage Cheese Balls

Posted by on January 1, 2014

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  1. Mary, I'm glad to read your post about these cheese straws. I have tried over and over to make those commercial lines, but they always come out flat. Glad to know I'm not the only one. Makes me feel better about my flat straws. Thanks!!

  2. I have yet to meet somebody who has been able to do keep them nice like the ones you buy! It's a conspiracy I tell ya. But, in the meantime, flat is perfectly fine with me.

  3. Can you freeze the cooked Cheese Straws????

  4. Hi Jeanie! I have never tried to make these ahead and freeze them, but I understand that once cooked, they do freeze well. I suppose that you also could make the dough and freeze it as well, and then let it thaw and pipe it out the day that you want to have them fresh.

  5. You just made my year! My Granny use to make these for me as a kid! I have always wanted to share them with my kids.... now I think Granny might have used a little bit of rice krispies for texture but everything else looks the same. I am going to try and make a batch for the kids this weekend and hope they enjoy them as I did! Thanks Mary!

  6. Hey Andrea - be sure to check out my cheese bites too - they have the Rice Krispies in them and are very similar to cheese straws. They are so good!

  7. I use a standard cookie press and mine "stand up." Guess I've been lucky. However, my hands dreaded the thought of making cheese straws and a chef friend of mine gave me a tip they use in the restaurant (which is in NY, btw). They make the dough, put it in a plastic-wrap-lined loaf pan and refrigerate it for several hours. Pull it out, cut it into straw sizes, and bake. If you are really wired about them not looking square, you can mess them up with either your fingers or the tines of a fork. Personally, I don't care, as long as they taste good and my hands don't hurt!

    Merry Christmas!

  8. Thanks Liz, I'm betting my dough isn't stiff enough, which is probably why everybody is rolling and slicing them anymore. I'm with you on the looks issue - so long as they taste good, I'll take the flat (or the square) LOL!!

  9. I just commented on your jambalaya recipe too! This is another recipe I am planning to make for a party, but with no oven -- I am hoping to make them the day before at my in-laws and keep them (room temp?) in tupperware till the party. Does that sound like it will work or will they get soggy? Thanks again -

  10. Could u use a plastic sandwitch bag and cut the tip off like peiple do when they iceing cupcakes.would this work if u dont have a cookie press so they still look like straws?


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