From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Let the cheese and butter stand at room temperature until softened. Sift the flour, baking powder and salt together. Mix the cheese and butter in a bowl with your hands. Add the Tabasco sauce, cayenne pepper and flour mixture and mix well. Place in a cookie press fitted with the star tip. Press into 2-inch lengths on ungreased baking sheets.
Bake at 300 degrees for 15 minutes. Reduce the oven temperature to 225 degrees. Bake for 10 to 30 minutes longer or until crisp.
NOTE: Bake the cheese straws slowly to achieve crispness. If the cheese straws are baking too fast, leave the oven door open. You may also freeze after baking. For special occasions, roll the dough 1/8 inch thick on a lightly floured surface. Cut into desired shapes with cookie cutters.
YIELDS: About 120 straws
- 15 ounces extra-sharp Cheddar cheese, grated
- 3/4 cup (1-1/2 sticks) butter or margarine
- 2 cups flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 5 to 6 dashes of Tabasco sauce
- 1 teaspoon cayenne pepper
TO PREPARE:
Let the cheese and butter stand at room temperature until softened. Sift the flour, baking powder and salt together. Mix the cheese and butter in a bowl with your hands. Add the Tabasco sauce, cayenne pepper and flour mixture and mix well. Place in a cookie press fitted with the star tip. Press into 2-inch lengths on ungreased baking sheets.
Bake at 300 degrees for 15 minutes. Reduce the oven temperature to 225 degrees. Bake for 10 to 30 minutes longer or until crisp.
NOTE: Bake the cheese straws slowly to achieve crispness. If the cheese straws are baking too fast, leave the oven door open. You may also freeze after baking. For special occasions, roll the dough 1/8 inch thick on a lightly floured surface. Cut into desired shapes with cookie cutters.
YIELDS: About 120 straws
