These cheesy treats are the quintessential Southern hors d’oeuvre! Where I’m from, Cheese Straws were basically a requirement at each baby or wedding shower! We prefer them served with a lovely glass of vino, and when you serve these, Happy Hour is WAY happier!
You can buy them in the grocery store, but in my opinion, they are way too expensive for something I can make myself!
Now, to make these right you need TWO tools –
- a Stand Mixer with a paddle attachment, and
- a Cookie Press.
This may be the reason why many folks may opt for store bought Cheese Straws. But I implore you to make them yourself! You know you have a stand mixer somewhere in the kitchen cabinet! Let’s use that sucker! This cheesy treat is worth it.
And if you do not have a Cookie Press, don’t worry, @amazon can send you one for less than $10 in about a day! Here’s the link to the one I bought. Of course, most cookie press’ are made of plastic and a ‘syringe’ style these days, instead of stainless steel, like they were in your Mom’s day. The new versions do require a good bit of ‘hand strength’, but if I can do it, you can too! Here’s mine in action below, as well as the shape you want to get by using the Star tip of your Cookie Press.
Here’s the recipe to this Tasty treat – and believe me, you will want to save this one!
The Southern Cheese Straw
Course: Special OccasionCuisine: SouthernDifficulty: Easy60
servings30
minutes40
minutes1
hour10
minutesThis cheesy Southern treat is welcome at any gathering! Sharp (or Extra Sharp) Cheddar & all of the spice mixture will result in zesty cheesy treats with a bite!
Ingredients
16 oz. sharp Cheddar cheese – shredded cold, then left at room temperature
1 stick unsalted butter – softened
2 cups sifted All-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Cooking spray
Directions
- Preheat oven to 325 degrees.
- In a large bowl, sift 2 cups of flour, salt, black pepper, cayenne pepper & garlic powder together. Set aside.
- Add softened cheese & butter in the bowl of a stand mixer. Use the heaviest paddle attachment, beat the cheese & butter for 15 minutes, stopping every few minutes to scrape the sides down with a spatula, until the mixture has the consistency of whipped cream.
- When cheese mixture is light & fluffy, with mixer turned off, add seasoned flour to cheese mixture one large spoonful at a time. Beat well after each addition. Note: you may not need to add ALL of the flour. The dough is ready when it pulls away from the sides of the bowl, and all clings to the paddle. ( I only used about 1 & 3/4 cups of the flour.)
- Line multiple sheet pans with aluminum foil, & lightly spray with cooking spray. Spoon dough into cookie press fitted with a STAR tip, after lightly spraying inside with cooking spray also. You only want to fill it 3/4 way full.
- Using cookie press, press dough onto sheet pans in long strips that run the length of the pan, usually 4-5 strips per pan. (Your strips can be close together, but just not touching.)
- Bake until straws are golden brown & crisp, about 18-20 minutes. Remove from oven and use a sharp knife to cut each strip into 3-inch lengths. Let cool about 5 minutes, then use a flat, thin spatula to move straws on a wire rack.
- Allow to cool completely before storing in a tightly covered container.
Notes
- Note: Do NOT use pre-shredded cheese! Shredded cheese contains preservatives that will not result in light crispy straws.
- If you don’t have a cookie press, form the dough into 1-inch balls and flatten with a fork before baking.
- This recipe should make 5 dozen 3-inch cheese straws. Cheese straws will last 4-5 days in a tightly covered container.
