ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blue Cheese Spritz Straws

Yield Makes 20 to 24 straws
Notes: If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.


  • 1/3 cup butter or margarine, at room temperature
  • 1/2 cup crumbled blue cheese (2 1/2 oz.)
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons finely chopped almonds

Nutrition Information

  • calories 64
  • caloriesfromfat 56 %
  • protein 1.7 g
  • fat 4 g
  • satfat 2.2 g
  • carbohydrate 5.2 g
  • fiber 0.2 g
  • sodium 70 mg
  • cholesterol 18 mg

How to Make It

  1. In a bowl, with a mixer on high speed, beat butter and cheese until creamy. Add egg; beat until well blended. Stir in flour, then beat until well blended.

  2. Scrape dough into a cookie press fitted with a rosette or star-shaped tip (1/2 in. across widest dimension). Press dough through tip in straight lines 6 to 8 inches long onto 12- by 15-inch baking sheets (you'll need two), spacing about 1 1/2 inches apart. Sprinkle spritz straws with almonds.

  3. Bake in a 350° regular or 325° convection oven until straws are golden brown, 12 to 19 minutes, switching pan positions halfway through baking. With a wide spatula, transfer straws to racks to cool. Serve warm or cool.

  4. Nutritional analysis per straw.