Paula Deens Cheese Straws Recipes

CHEESE STRAWS

Steps:

• Preheat the oven to 350 °F.
• Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
• Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
• Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.

ZESTY CHEESE STRAWS

Steps:

• Preheat the oven to 300 °F. In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, salt and red pepper, and mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. Bake for 10 to 15 minutes, or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen Zesty Cheese Straws.

PAULA DEEN'S ZESTY CHEESE STRAWS

Steps:

• Preheat oven to 300 degrees.
• Make sure cheese and butter are room temperature.
• In a mixing bowl, cream the butter until light and fluffy.
• Add the cheese and mix until blended.
• Add the flour, salt and red pepper (I used 1/2 tsp) this is when you would add dried herbs if using, mix to form a dough.
• Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip.
• Pipe the dough in 2 inch strips onto a lightly greased cookie sheet.
• Bake for 10 to 15 minutes or until lightly browned.
• Remove to racks to cool.
• **Updated**.
• I've discovered these are very tastey using dried herbs also.
• I've made them with dill but can see me making them with thyme and sage before too long.

PAULA DEEN'S CHEESE STRAWS

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat butter and cheese until well blended at medium speed.
• Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
• Put mixture into pastry bag or cookie press that is fitted with a star tip.
• Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
• Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
• Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
• Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
• Keeps well in air-tight containers.