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    You are in: Home / Recipes / Paula Deen's Cheese Straws Recipe
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    Paula Deen's Cheese Straws

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Lightly Toasted's Note:

    Tasty little morsels from a collection of Paula Deen's recipes featured in the Nov 09 issue of Good Housekeeping. Cheese straws must have been the inspiration for Cheez-Its (which I happen to love). These are cheesy, buttery, and delicious. A nice savory little treat, and very simple. Prep time does NOT include time needed to bring cheese to room temperature.

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    Ingredients:

    Serves: 24-48

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In large bowl, beat butter and cheese until well blended at medium speed.
    3. 3
      Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
    4. 4
      Put mixture into pastry bag or cookie press that is fitted with a star tip.
    5. 5
      Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
    6. 6
      Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
    7. 7
      Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
    8. 8
      Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
    9. 9
      Keeps well in air-tight containers.

    Ratings & Reviews:

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    Nutritional Facts for Paula Deen's Cheese Straws

    Serving Size: 1 (14 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 138.0
     
    Calories from Fat 94
    68%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.6 g
    33%
    Cholesterol 29.0 mg
    9%
    Sodium 238.1 mg
    9%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.0 g
    0%
    Protein 3.1 g
    6%

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