Publisher Photo
Publisher Photo
A fellow schoolteacher gave me this recipe that's since become a family favorite. It's also popular at various church functions featuring eat-with-your-fingers fare.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups (1 pound) shredded cheddar cheese
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper

Directions

Bring cheese and butter to room temperature; mix them together by hand. Add flour and cayenne; mix well. Use a cookie press with a star or zigzag end place to make strips on ungreased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown and as crisp as desired. Yield: 10 dozen.
Originally published as Cheese Straws in Country Woman Christmas Annual 1997, p22

Nutritional Facts

3 each: 83 calories, 6g fat (4g saturated fat), 18mg cholesterol, 91mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 4 cups (1 pound) shredded cheddar cheese
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  1. Bring cheese and butter to room temperature; mix them together by hand. Add flour and cayenne; mix well. Use a cookie press with a star or zigzag end place to make strips on ungreased baking sheets.
  2. Bake at 350° for 12-14 minutes or until golden brown and as crisp as desired. Yield: 10 dozen.
Originally published as Cheese Straws in Country Woman Christmas Annual 1997, p22

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