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Fanciful Cheese Straws

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"Cheese straws, like spiced pecans, are Southern party classics (and also make nice food gifts). Here, I've fashioned them into voluptuous ribbons, but you can also cut them into long, thin 'straws' or else chill the dough and slice it into wafers (a.k.a. 'pennies') or into diamond or heart shapes. Whatever form they take, you'll be happy that their flavor intensifies within a day of preparing. Try them with Gruy�re or Emmentaler cheese (instead of Cheddar) and a pinch or two of nutmeg; it's truly yummy."

List of Ingredients

◦ � cup butter, at room temperature
◦ 2 cups shredded extra-sharp Cheddar cheese
◦ 1 � cups all-purpose flour
◦ 1 teaspoon salt
◦ � teaspoon cayenne pepper, plus more for dusting (optional)
◦ � teaspoon smoked paprika, plus more for dusting (optional)
◦ � teaspoon ground black pepper
◦ ⅛ teaspoon garlic powder


Recipe

Preheat the oven to 375� F. Line two baking sheets with parchment paper and set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter and 1 cup of the cheese until it reaches a smooth, creamy consistency, 5 to 7 minutes.

In a large bowl, sift together the flour, salt, cayenne, paprika, black pepper, and garlic powder. Gradually add the flour mixture into the cheese mixture, mixing well to blend them thoroughly. When the dough is smooth, stir in the remaining 1 cup cheese. Spoon the dough (which will have a putty-like texture) into a large piping bag or cookie press fitted with a large star tip. Slowly pipe 3-inch-long strands of dough, shaping them curvaceously if desired, onto the prepared baking sheets, spaced about 1 � inches apart.

Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Remove the cheese straws from the oven and, if desired, dust them with additional cayenne (for added heat) or paprika (for color and subtle depth). Place the cheese straws on wire racks and let them cool for 7 to 10 minutes.

Store in an airtight container, with parchment paper in between the layers to protect from breakage, for up to 3 days at room temperature or up to 5 days in the refrigerator.

Serves 8 to 10
(about 4 straws each)






Cooking Notes:

❧ Butter softens faster when cut into slices and placed on a warmed plate.

❧ Thinner portions of cheese straw dough bake in less time, so watch the oven.