Spicy Cheese Straws -

Spicy Cheese Straws

These cheese straws are a spicy twist on the Southern favorite. Make them with a cookie press or roll and cut them out by hand.

Prep Time 45

Cook Time 20

Total Time 1 5

Servings

Author Rick Bell

Preheat oven to 325℉. Line a baking sheet with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, use clean hands to work the shredded cheese and margarine into a paste.
40 ounces shredded sharp cheddar cheese, 1 cup margarine
In a separate very large bowl, combine flour, salt, paprika, and cayenne pepper for your desired heat level, whisking to blend.
4 cups all purpose flour, 2 teaspoons salt, 4 teaspoons paprika, 4 teaspoons cayenne pepper
Add cheese mixture to flour mixture and mix with your hands until firm and pliable. (See notes.)
Using a cookie press: Using a cookie press fitted with a thin, ridged disk, pipe the cheese mixture in rows on the prepared baking sheet, spacing about 1 inch apart. Score the rows with a butter knife to create 1-inch to 2-inch wafers.
Without a cookie press: Roll the dough into 1/4-inch thickness on a clean work surface. Use a pastry wheel to cut the dough into straws about 1/2-inch wide by 1 to 2 inches long. Carefully transfer to the prepared baking sheet, spacing about 1 inch apart.
Bake until lightly browned, about 20 minutes. Let cool completely on baking sheet.
If you used a cookie press, cut the cheese straws apart along the score lines.
Transfer cooled cheese straws to a large airtight container lined with paper towels. Cover and store at room temperature for up to one week.

Rick does not recommend substituting butter in this recipe.
For mild cheese straws, use 2 teaspoons each of paprika and cayenne. For even spicier straws, use 2 tablespoons each of paprika and cayenne.
If mixing the dough by hand is not accessible for you, you can use a stand mixer fitted with the paddle attachment.