"This was the very first recipe I learned to cook...my grandmother would help my twin sister and me make these fun snacks when we were 5 or 6 years old," recalls Sheri Vero of Ocala, Florida.
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 4 cups (16 ounces) shredded cheddar cheese
- Salt and pepper to taste
- Paprika or garlic salt, optional
- Preheat oven to 425°. In a food processor, combine flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7-in. x 5-in. rectangles.
- Cut into 5-in. x 1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and, if desired, paprika or garlic salt.
Bake 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Freeze option: Freeze cooled cheese straws in resealable plastic freezer bags. To use, reheat on an ungreased baking sheet in a preheated 350° oven until crisp and heated through. Yield: about 4 1/2 dozen.
Originally published as Cheese Straws in Country Woman July/August 2000, p43
Reviews for Cheesy Straws
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 18, 2010
"I made them much thinner and didn't add any salt or pepper or garlic on top. Next I think I will use sharp cheddar, mild doesn't have that zing. Reminds me of Cheez-Its!"