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Cheese Straws

Reviewed: Oct. 11, 2009
I've used this recipe many times and people love it. I've never found it to be difficult; I think it's one of the easiest to roll and cut with cookie cutters. I use a 16 oz block of sharp or extra sharp cheddar and grate it myself. This softens the cheese a bit and allows it to cream just fine. The dough will be a bit crumbly, but just knead it together a bit and it's fine. I definitely don't bake them for the full 15 minutes; 12 and less is generally good enough. Mine tend to form a large air bubble, so I poke holes in them before baking.
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