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Servings: 1


Cost per recipe $1.28 view details
  • 8 ounce extra-sharp cheddar cheese, grated
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 1/2 c. flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (or possibly less to taste) paprika and salt [optional] Preheat oven to 350 degrees.


  1. In a food processor, combine cheese and butter and pulse till combined. Add in flour, salt, and cayenne pepper. Process till a crumbly dough forms. You should be able to press a handful of dough and have it hold together.
  2. Fit a cookie press with a star tip. Fill barrel of press with dough. Pipe dough onto ungreased, shiny (not dark) cookie sheet in long strips, about 1/1/2 inches apart. Cut strips into 2 to 2 1/2 inch lengths and move apart slightly.
  3. Bake for20 min. Remove from oven, sprinkle with salt and paprika while hot, if you like. Cold on pan.
  4. Use a spatula to remove. Store in airtight container for up to a week.
  5. Baked cheese straws can be frzn. Thaw at room temperature before serving.
  6. Do not overbake them; they should not brown.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 304g
Calories 1498  
Calories from Fat 825 55%
Total Fat 93.98g 117%
Saturated Fat 58.62g 234%
Trans Fat 0.0g  
Cholesterol 244mg 81%
Sodium 1179mg 49%
Potassium 237mg 7%
Total Carbs 143.4g 38%
Dietary Fiber 5.2g 17%
Sugars 0.62g 0%
Protein 20.39g 33%


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