Cheese Straws 2

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Ingredients

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Preparation

  1. Cheese Straws


  2. Yield: Makes about 2 dozen
  3. .

  4. Recipe from


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  13. Recipe Time

  14. Prep Time: 30 Minutes
  15. Bake: 12 Minutes
  16. Cool: 30 Minutes





  17. $



  18. 3 ingredients on sale for ZIP 78230Edit ZIP/Favorite Stores





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  32. .1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese $




  33. 3/4 cup all-purpose flour $




  34. 1/4 cup unsalted butter, cut into 4 pieces and softened
  35. 1/2 teaspoon kosher salt
  36. 1/4 to 1/2 tsp. dried crushed red pepper
  37. 1 tablespoon half-and-half $





  38. Preparation
  39. 1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
  40. 2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.
  41. 3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
  42. Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

  43. Note:
  44. Baking time is 12 minutes per batch.

  45. Matt Lee and Ted Lee, Matt & Ted Leefrom their cookbook,The Lee Bros. Southern CookbookNorton, Southern Living
  46. DECEMBER
December 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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