Cheddar Cheese Straws

Skip these cheese fries altogether. They tasted like an dense not crisp off band of Cheese Its/Nips. Go for just cheese or pick up cheese crackers. It will save you time and not disappoint like these cheese fries.

Have you noticed the ones who don't have any trouble follow the recipe exactly as it is??

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!