Blue Cheese and Chive Straws

Photo: Sang An; Styling: Christina Wressel

Make up to two days ahead, and store in an airtight container at room temperature.

Yield: 32 servings (serving size: 2 straws)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Fat: 2.5g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 4.7g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 78mg
  • Calcium: 21mg

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup chilled butter, cut into small pieces
  • 1 cup (4 ounces) crumbled blue cheese
  • 1/3 cup finely chopped chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons cold water

Preparation

  1. 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
  2. 2. Preheat oven to 350°.
  3. 3. Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.
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