Cheese Straws with product review: Gold Touch pans and pastry fancy cutterPosted: January 16, 2009
A great quick snack, appetizer, or side for a meal. I did cut it way way back for just H and I as the original recipe calls for 6 dozen. I made a dozen + for H and I.
I rolled the dough out and used my new pastry fancy cutter to cut out strips. Then I twisted them and pressed, ever so slightly, the ends on the cookie sheet so they wouldnt pop off while baking. Watch your baking time. Dont over bake or let get too brown!
Also, I used my new Gold Touch cookie sheets from William Sonoma. They work wonders and bake up the items perfectly. I wouldnt use any other baking pan or sheet again. I cant believe how well they bake up goodies and keep everything the same temperature!
Recipe from CDK Kitchen
8 tablespoons butter
1/2 pound sharp cheddar cheese — or blue cheese
1 3/4 cup flour
salt — to taste
1/2 teaspoon cayenne pepper — more or less
1 teaspoon Worcestershire sauce
Preheat oven to 300 degrees.
Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl.
Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly.
Use a cookie press outfitted with a houndstooth or star dispenser. Push the dough out onto an ungreased baking sheet to make individual straws.
Or, if desired, roll the dough out to a 1/8-inch thickness and cut it into individual strips, which can be twisted if desired, or other shapes.–I did this step.
Arrange the pieces on 1 or 2 ungreased baking sheets. Place the baking sheet or sheets in the oven and bake 20 to 25 minutes, or until the straws are crisp and lightly browned. If you wish a darker color let them cook longer. Remove and let cool.