I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.

Carol
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.

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  • Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.

  • On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.

  • Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

67.3 calories; 2 g protein; 4.1 g carbohydrates; 6 mg cholesterol; 103.1 mg sodium. Full Nutrition

Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2005
I found this recipe a few years back and have made it every Christmas eve for our annual Christmas eve party. Every year I get tons of compliments on it! This is an AWESOME recipe and very easy to make! I usually omit the pepper but add paprika...People show up to the party just for the cheese straws I think! I've never had a problem with the dough, but what I do is set my butter out the night before I make these so that the butter is at room temp and very soft, I also put my cheese out a few hours before making them so that it's at room temp and soft. Also, use freshly shredded sharp or extra sharp cheddar cheese, I made these with packaged shredded cheese and they weren't as good as with freshly shredded cheese. Takes a but longer but you'll appreciate it in the end! Read More
(146)

Most helpful critical review

Rating: 1 stars
03/25/2003
I've been looking for cheese straws receipe for a long time. This one is the best so far. Next time I'll try to roll to a thinner dough. Yummy! Read More
(24)
180 Ratings
  • 5 star values: 79
  • 4 star values: 51
  • 3 star values: 21
  • 2 star values: 14
  • 1 star values: 15
Rating: 5 stars
11/23/2005
I found this recipe a few years back and have made it every Christmas eve for our annual Christmas eve party. Every year I get tons of compliments on it! This is an AWESOME recipe and very easy to make! I usually omit the pepper but add paprika...People show up to the party just for the cheese straws I think! I've never had a problem with the dough, but what I do is set my butter out the night before I make these so that the butter is at room temp and very soft, I also put my cheese out a few hours before making them so that it's at room temp and soft. Also, use freshly shredded sharp or extra sharp cheddar cheese, I made these with packaged shredded cheese and they weren't as good as with freshly shredded cheese. Takes a but longer but you'll appreciate it in the end! Read More
(146)
Rating: 5 stars
03/14/2005
I made these this morning for a party I'm having this evening. I'm amazed at how quickly this recipe came together. After reading the other reviews, I decided to soften my butter a bit in the microwave, then mixed it with the cheese. I added the cayenne and about 1/2 tsp garlic salt to the flour (omitting the salt the recipe called for) before mixing it with the cheese. With the addition of 1/2 cup water, the dough came together well. Instead of greasing a cookie sheet, I used sheets of parchament paper & then my cookie press to press out the straws. I sprinkled them with garlic salt and baked for 8 mins. After removing them from the oven, I slipped the parchament paper off the cookie sheet so the straws could cool more quickly. I cut them in half lengthwise, then across, so the finished product was about 2" long. I think the key to crispiness is making sure that the oven is preheated properly. My first batch was chewier than subsequent batches. Read More
(125)
Rating: 5 stars
12/29/2007
I've made a LOT of different cheese straw recipes and this is definitely the best. I grated a 10 oz block of extra sharp Cracker Barrel cheese in my food processor. Then I dumped it in my mixer bowl dropped 1 sticks of margarine in and popped it in the microwave for 40 seconds. I blended it and added the dry ingredients and put it in my cookie press with the big star tip and squirted straws in rows the length of the pan. When they came out I quickly cut them about every 2 inches. Very easy. I did not add the water and they came out absolutely delicious! Very light crisp and cheesy! I did have to bake them about 12 minutes to get them light brown. If you take them out before that they are not crisp.If you let them get too brown they are burned... Have to keep a careful eye on them between 10 and 12 minutes. I definitely added this one to my recipe box. Thanks! Read More
(95)
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Rating: 4 stars
01/14/2004
Try putting the dough through a cookie press to make the straws. Use a disc with a small opening like the star. Read More
(90)
Rating: 5 stars
01/14/2004
The recipe was excellent although it was more time-consuming than I had thought to roll out the straws. After rolling them out I refrigerated the straws for 5-10 min. (and then added 3-4 min. to baking time) which helped them puff a bit less and made them very flaky. Read More
(44)
Rating: 1 stars
03/24/2003
I've been looking for cheese straws receipe for a long time. This one is the best so far. Next time I'll try to roll to a thinner dough. Yummy! Read More
(24)
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Rating: 1 stars
12/17/2003
I must have done something wrong. These were the worst things I have ever tasted. I made them twice and each time they were tasteless. Read More
(22)
Rating: 4 stars
11/14/2007
I used a cookie press to squeeze mine into cute shapes. You can make ridged sticks or flower biscuits etc. Read More
(22)
Rating: 1 stars
01/28/2003
Unless we did something wrong, I could not taste any cheese just a pie crust taste. They were hard to roll out and they did not brown. Read More
(19)