Dede's Cheese Straws Recipe

"Dede would layer his cheese straws in a tin lined with sheets of butter-stained wax paper smelling of sharp cheese and peppery cayenne. Everyone loves these cheese straws-I once caught a party guest stuffing his pockets with them. A cookie press is needed to make these savory crackers. I prefer the version that resembles a caulking gun, although a turn-crank model will do -- or an electric one for hard-core cheese straw makers! Adapted from Chef Virginia Willis' cookbook, "Bon Appétit, Y'All""

Original is 6 servings

Metric US

I've Tried It

Ingredients

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1 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 pinch cayenne pepper, or to taste

1/2 pound sharp cheddar, at room temperature, freshly grated
1/2 cup (1 stick) unsalted butter, at room temperature

Nutritional

Serving Size: 1 (88 g)
Calories 410.9
Total Fat - 26.2 g
Saturated Fat - 9.3 g
Cholesterol - 35.5 mg
Sodium - 698.8 mg
Total Carbohydrate - 25.5 g
Dietary Fiber - 0.8 g
Sugars - 0.4 g
Protein - 17.8 g
Calcium - 425.9 mg
Iron - 0.7 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Position the oven racks in the top and bottom thirds of the oven and preheat the oven to 375F.

Step 2

Butter 2 baking sheets.

Step 3

To make the dough, in a small bowl, combine the flour, salt and cayenne and set aside.

Step 4

In a heavy-duty mixer fitted with the paddle, cream the cheese and butter on medium speed until smooth and well combined.

Step 5

Gradually add the flour mixture.

Step 6

Mix on low speed until smooth (The dough can also be made in the bowl of a large food processor: grate the cheese with the grating blade, then transfer the cheese to a bowl and insert the metal blade. Pulse the dry ingredients to combine, then add the butter and cheese. Process until smooth).

Step 7

Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.

Step 8

To shape the dough, work it in your hands; it should be soft and pliable (like Play-Doh).

Step 9

Shape the dough into a cylinder and pack it into a cookie press fitted with the serrated ribbon disk.

Step 10

Holding the cookie press at an angle to one of the prepared baking sheets, press the trigger twice, dragging the press away to make a long straw the length of the baking sheet.

Step 11

Repeat until you’ve covered the sheet, spacing the ribbons of dough 1 inch apart.

Step 12

Using a butter knife or offset spatula, cut each ribbon into 1- to 2-inch pieces.

Step 13

Repeat with the remaining dough and the other baking sheet. (If your cookie press extrudes the dough in fits and spurts, simply pick up the dough and reuse.)