RECIPE OF THE WEEK FROM OUR CULINARY INSTRUCTOR GAIL BLAKELY
These cheese straws make wonderful gifts as well as being a delicious addition to a cheese tray or cocktail buffet. One of our volunteers, Karen Rawley, introduced them to us years ago and I still make them often. This year I decided to add some cranberries to change it up a little, and everyone thought it was a great addition. If you wish, you could also mix in a half cup of shelled pistachios when you add the cranberries.
Slice and Bake Cheese Straws
Adapted from Paula Deen
- 1/2 cup butter, unsalted, softened
- 1 pound grated sharp cheddar cheese (Cabot White, extra sharp)
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt – kosher
- 1/4 tsp. cayenne pepper
- 1 cup dried cranberries
- Combine the butter and cheese in a food processor.
- Sift together the flour, baking powder, salt and cayenne and add to the food processor bowl.
- Pulse just until the dough forms a ball, then add the berries and pulse again to mix.
- Turn out onto waxed paper and roll into small logs. (It is easier to make several logs, than one large one).
- Wrap each log in the waxed paper and twist the ends to keep airtight. Refrigerate until firm enough to slice.
- Preheat oven to 350F and line baking sheets with parchment paper.
- Cut the dough into 1/4” slices and place 1/2” apart on the cookie sheets.
- Bake 12 – 15 minutes until lightly browned.
- Cool completely before storing in airtight tins.