I don't have a cookie press, so I made the cheese wafers. The result was a very crumbly shortbread type cookie that tasted cheesy. Not offensive, but certainly not exciting. I did substitute 1 C of wheat flour for the white flour, which may explain why they were so crumbly. But the taste wasn't enticing enough to try to recipe again.
Cheddar Cheese Straws
AmyThom Posted: 09/18/10
monica11 Posted: 12/24/09
Easy to make. I didn't have a cookie press so I rolled the dough to about 1/8 to 1/4 inch thick and used mini holiday cookie cutters to cut out shapes and baked as directed. I didn't chill before hand but what I wasn't using at the time, I did put in the frig.
mnopqr Posted: 09/25/10
Excellent. People who do not have a cookie press, should buy one, AND FOLLOW THE RECIPE THAT IS GIVEN TO THEM. Cookie presses are not expensive and you can use it for a lot of things. Cheese straws need to be pressed from a cookie press. Also, cheese straws are not to be made with wheat flour. PLEASE FOLLOW THE RECIPE THAT THEY GIVE YOU.
lizdcook00 Posted: 10/01/10
I just had a question...do these freeze well? I would like to make them ahead of time.
VAGoodCook Posted: 03/01/11
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!
Daisie Posted: 05/01/11
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.
Beachmutt Posted: 09/08/11
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!
usmcjs Posted: 11/14/11
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.
Michelle6724 Posted: 02/16/12
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.
EspritLady Posted: 04/01/13
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.
Keiko123 Posted: 01/29/13
Have you noticed the ones who don't have any trouble follow the recipe exactly as it is??
DecaturAla Posted: 04/10/14
FOLLOW THE DIRECTIONS EXACTLY. That's the key, plus having ingredients at room temperature. I like them made with a good dash of Tabasco sauce, but no other liquids needed.