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Joanne Wells
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La Belle Cuisine
"How
do they taste? They taste like more."
~ H. L. Mencken
This is as close to my grandmother's
"recipe" as I am likely to get!
Slice-and-Bake Cheese Straws
 
Paula Deen & Friends:
Living It Up Southern Style
"Many a Southern cook's reputation has been
founded on cheese
straws.
[Amen!] These aren't made with a cookie press [my grand-
mother's were].
Just roll the dough into a log using waxed paper,
refrigerate, and slice
as you would refrigerator cookies."
Makes 8 dozen
1/2 cup (1 stick)
butter, softened
1 pound grated sharp Cheddar cheese
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
[or more, to taste]
1. Combine the butter and cheese in a food
processor. Sift the flour,
baking powder, salt and cayenne and add to the food processor
bowl. Pulse until the dough forms a ball. Turn out onto waxed
paper and roll into small logs, (I make several small ones for ease
of handling.) Wrap each log in the waxed paper and twist the
ends to keep airtight. Refrigerate until firm enough to slice.
2. Preheat the oven to 350 degrees F. Line cookie sheets with parch-
ment paper or nonstick baking mats, or use nonstick sheets.
3. Cut the dough into 1/4-nch slices and place 1/2 inch apart on the
prepared cookie sheets. Bake for 12 to 15 minutes, until lightly
browned, Cool completely before placing into airtight tins.
Dough may be placed into resealable plastic freezer bags and
frozen. Baked cheese straws may be frozen in tins. To reheat,
place frozen cheese straws in a 350-degree F oven for
5 minutes.
[Should you prefer to go the
purist cheese straw route,
transfer
the dough to a cookie press fitted with the star tip, and
pipe 2-inch
lengths of it onto lightly greased baking sheets. Bake 4
to
5
minutes at 300 degree F.]
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