1 lb sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1/4 cup butter, softened
1 tsp salt
1/4 tsp ground red pepper
Let cheese stand at room temperature for 1 hour.
Preheat oven to 375 degrees.
Process cheese, flour, and remaining ingredients in a food processor about 30 seconds or until mixture forms a ball.
Fit cookie press with a star-shaped or sawtooth disk following the manufacturer's instructions.
Working quickly, press the dough about 2-inches apart, onto ungreased baking sheets. Score dough at 2-inch intervals using a sharp knife.
Bake at 375 degrees 8 to 10 minutes or until lightly browned. Carefully separate hot cheese straws along the scored lines and remove to wire racks to cool.
Yield: Approximately 8 dozen.
1/4 cup butter, softened
1 tsp salt
1/4 tsp ground red pepper
Let cheese stand at room temperature for 1 hour.
Preheat oven to 375 degrees.
Process cheese, flour, and remaining ingredients in a food processor about 30 seconds or until mixture forms a ball.
Fit cookie press with a star-shaped or sawtooth disk following the manufacturer's instructions.
Working quickly, press the dough about 2-inches apart, onto ungreased baking sheets. Score dough at 2-inch intervals using a sharp knife.
Bake at 375 degrees 8 to 10 minutes or until lightly browned. Carefully separate hot cheese straws along the scored lines and remove to wire racks to cool.
Yield: Approximately 8 dozen.
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