Cheddar Cheese Straws

Same recipe I have been using for years; I serve them at Christmas to help balance all the sweeties going around. For the person who complained that the proportions were wrong, and there was no liquid: there isn't supposed to be. This is a VERY short dough, much like a savory shortbread, and the butter and cheese, properly softened, will take in all the flour. It is very important also to wrap and chill the dough in the refrigerator for a bit if you are going to be making wafers, as it allows the dough to settle. Only if you are going right to the cookie press should you proceed directly from mixing to shaping. Using extra-sharp cheddar guarantees plenty of flavor, since "sharp" cheddars can vary a lot in flavor. Try it again, adding no liquid and using the full amount of flour, and be sure to mix it all well.

Amazing! Love these. I get compliments on them every time I make them. You definitely have to have the cheese and butter at room temperature though, to make the straws crispy instead of floury.

My mother in law gave me her recipe for cheese straws almost 15 years ago - and this is the same as hers, except that she used bakery flour, not all purpose. These freeze well and my mother in law would make them, freeze them and then deliver them as small homemade Christmas presents or have them on hand for guests who dropped by for a cocktail or to take as a hostess gift to a party. This recipe brings back many many happy memories of visiting with my mother in law in Helena, Arkansas and of all the good times that we shared there. I will be making them again soon!

I made exactly to the recipe, using extra-sharp Cheddar and about 1-1/2 tsp of the ground red pepper. They were absolutely delicious and got rave reviews from my guests. I think having both the butter and cheese at room temperature is the key to mixing the dough and using the cookie press. I'll be making these often.

This was so disappointing. First of all the proportions are totally off. THere is no liquid mentioned in the recipe to moisten the dough. You need to cut back half a cup of flour at least and have 2 tbsp of milk to moisten and form dough. Aside from this issue the taste, no matter what size or method I tried was so bland. Just not worth the ingredient waste at all. Bake time: I baked at the reccomended time then had to add 10-15 additonal minutes. Never got a crispy product or a browned product. Egg wash on straws helps but again-not worth you time here!