I am a huge fan of cheese straws; my southern step-grandmother always kept a box handy. And although I've attempted many a recipe I've never found one I really liked until this one. Took only minutes to put together.
Cheese Straws from Taste of the South (I think)
• 2 cups flour
• 2 cups shredded sharp cheddar
• ¾ cup cold unsalted butter, cubed
• 1 tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ tsp. paprika (recipe called for ‘smoked’ – I didn’t have it)
• ¼ cup plus 1 Tbs. whole milk (I used heavy cream and needed to use a bit more)
1) Preheat oven to 350. Line 2 baking sheets w/ parchment or silicone mattes.
2) In a food processor, place flour, cheese, butter, salt, black pepper, paprika, and red pepper; pulse to combine. With processor running, add milk in a slower stready stream until dough forms.
3) Using a cookie press fitted with a star-shaped disk, pipe dough into 6-inch lengths on prepared pans (I rolled into a log and cut)
4) Bake until lightly browned, 18 to 20 minutes. Let cool on pans. Store in an airtight containers for up to 5 days.
Cheese Straws from Taste of the South (I think)
• 2 cups flour
• 2 cups shredded sharp cheddar
• ¾ cup cold unsalted butter, cubed
• 1 tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ tsp. paprika (recipe called for ‘smoked’ – I didn’t have it)
• ¼ cup plus 1 Tbs. whole milk (I used heavy cream and needed to use a bit more)
1) Preheat oven to 350. Line 2 baking sheets w/ parchment or silicone mattes.
2) In a food processor, place flour, cheese, butter, salt, black pepper, paprika, and red pepper; pulse to combine. With processor running, add milk in a slower stready stream until dough forms.
3) Using a cookie press fitted with a star-shaped disk, pipe dough into 6-inch lengths on prepared pans (I rolled into a log and cut)
4) Bake until lightly browned, 18 to 20 minutes. Let cool on pans. Store in an airtight containers for up to 5 days.