Blue Cheese and Chive Straws
Make up to two days ahead, and store in an airtight container at room temperature.
Recipe by Cooking Light December 2010
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12/30/2010
These have great flavor. I ended up adding more water than suggested and baking them for almost 20 minutes (after turning them over half-way through).
12/13/2010
These got seriously rave reviews, 5 stars for flavor. The dough does turn green, but bakes golden brown. Overall I gave 4 stars instead of 5 because it's nearly impossible to handle the dough when you cut it as thin as the recipe says, so in practice you get fewer cheese straws that take longer to bake.
12/03/2010
These are pretty good--nice flavor. A couple of notes to be aware of that might have helped me: the dough turned green! I was worried how they would look, but when I baked them they looked fine. Also, you need to keep the dough very cold to work with when cutting. I left half in the fridge and that helped. Also, needed at least a couple more minutes to be completely cooked, otherwise it was "doughy." Strong smell with blue cheese and chives, but good. I would make them again as an appetizer!
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