Paula Deen Zesty Cheese Straws

Paula Deen zesty cheese straws take 1 hour and just five ingredients, mostly sharp cheddar, butter and flour, to make a crisp, buttery cheese cracker. This easy Southern cheese straw appetizer fits game day, church supper and holiday table spreads, and it feeds a crowd with about 5 dozen straws.

Let the dough chill for the full 30 minutes before it goes into the cookie press, because cold dough holds those ridges. Skip the chill and the butter softens, so the strips spread flat and lose their shape in the oven.

Paula uses a cookie press with a ridged tip instead of rolling and cutting, so every strip comes out even with almost no mess. She also keeps the oven at a gentle 300°F, which dries the straws out slowly and keeps the cheese from scorching.

Paula Deen Zesty Cheese Straws

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

45

minutes

Cooking time

15

minutes

Calories

260

kcal

Sharp cheddar and butter are creamed into a soft dough, then piped into ridged strips. The slow bake leaves them crisp and golden with a little heat from the red pepper.

Ingredients

• 1/4 teaspoon ground red pepper
  

• 1 1/2 cup all purpose flour
  

• 1 teaspoon salt
  

• 1 lb shredded, at room temperature sharp cheddar cheese
  

• 1/2 cup (1 stick) at room temperature Butter
  

Directions

• Preheat the oven: Preheat the oven to 300°F so it's fully hot by the time the dough is ready. Lightly grease a cookie sheet while you wait.
• Cream the butter: Cream 1/2 cup room temperature butter in a mixing bowl until it looks light and fluffy. Starting with soft butter makes everything after this mix together more easily.
• Mix in the cheese: Add 1 pound shredded room temperature sharp cheddar cheese to the butter. Mix until the two are blended into one thick, smooth mixture.
• Add the dry ingredients: Add 1 1/2 cups all purpose flour, 1 teaspoon salt and 1/4 teaspoon ground red pepper to the bowl. Mix until the dough comes together and no dry flour is left.
• Chill the dough: Refrigerate the dough for 30 minutes to firm it up. Then spoon it into a cookie press fitted with a ridged tip.
• Pipe the straws: Pipe the dough in 2-inch strips onto the greased cookie sheet. Leave a little space between them so they bake evenly.
• Bake and cool: Bake for 10 to 15 minutes, or until lightly browned. Then move the cheese straws to racks to cool, which is when they turn crisp.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Reynolds unbleached parchment paper, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cheese straws without a cookie press?

Yes, you can roll the chilled dough into a log or a flat sheet, slice it into strips and bake them the same way. They won't have the ridges, but they'll taste just as good.

How should I store leftover cheese straws?

Keep them in an airtight container at room temperature once they're completely cooled. Sealing them while still warm traps steam and makes them soft instead of crisp.

Can I make the dough ahead of time?

You can mix the dough and keep it in the fridge until you're ready to bake, and it only needs the 30 minute chill anyway. If it's very firm after a long chill, let it sit out a few minutes before pressing.

Why should the cheese and butter be at room temperature?

Soft butter and cheese blend into a smooth dough without overworking it. Cold ingredients stay lumpy, and the dough can crumble or press unevenly.

How do I make them spicier or milder?

The 1/4 teaspoon of ground red pepper gives a mild, warm kick. Add a little more for heat, or leave it out if you're serving kids, and the straws will still taste cheesy and buttery.