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020 (5)Yazoo Cheese Straws
Screen Doors and Sweet Tea cookbook by Martha Hall Foose

1 pound extra-sharp Cheddar cheese, grated, at room temperature
(about 4 cups)
1 cup (2 sticks) unsalted butter, softened
1 tsp kosher salt
1/2 tsp cayenne pepper
dash of hot pepper sauce
3 cups all-purpose flour, sifted

In a food processor fitted with the metal blade, combine the cheese, butter, salt, cayenne, and hot sauce by pulsing several times until well blended. Add the flour and pulse until the dough forms a ball.
Preheat the oven to 375 degrees. Fit a cookie press with the
ribbon or star template.
Press long, continuous strips of the sough 2 inches apart onto un-greased cookie sheets. Using a sharp knife, score the strips every 3 inches. Bake for 10 to 12 minutes, or until the edges just begin to brown ever so slightly.
Remove the cheese straws from the oven and cut or break on the scored lines. Place them on a rack to cool completely. Store in an airtight container.

{note}
Freeze great!
Day of your event remove from freezer, once defrosted
they will be crisp like just made.
Store brand of cheese work perfect {maybe even better}.
Grading the cheese yourself works best.

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