cheesestraw1At this time of year there is always a holiday party, cookie exchange or some sort of gathering that you may have to host or attend.  This is a great appetizer that is the first to go and is very easy to make.  You can make this ahead of time and store it in an air tight container until you are ready to serve.  I grew up eating this but it was always done in long strips, hence the name cheese straw.  My mom makes the best cheese straws, so it was only natural for me to use her recipe.   A few years ago she started experimenting with different shapes and I absolutely love it!  At valentine’s this can be cheesy hearts, or cheesy turkey and maple leaves at thanksgiving.  Since christmas is fastly approaching I decided to make these in the shape of stars and snowflakes.  This would be a wonderful and festive addiction to any holiday table.

cheesestraw

Cheese straws, stars and snowflakes

1 1/2 cup all purpose flour

1 1/2 stick butter

8 oz extra sharp cheddar cheese, grated finely

1/3 tsp chili powder

1 tsp garlic powder

1 tsp yellow mustard

1 egg yolk

Preheat oven to 350 degree.  Place all ingredients  in food processor and pulse until combined.  Divide dough in half and place one half in the refrigerator to chill while you work with the other half.  On a will floured surface, roll dough to 1/4 inch in thickness.  You can either use fun cookie cutters or you can roll the dough into a rectangle and cut using a pastry wheel to make straws.  Bake for 15 mins.  Allow to cool before serving.

cheesestraw2

Print Friendly

25 thoughts on “Cheese Straw, stars and snowflakes.

  1. claudia

    I love these – yes, they taste delicious – all those good ingredients – just adore the snowflakes. I actually prefer cheese snowflakes than the real thing.

  2. Nalini

    Am I able to use a cookie press to get the different shapes? I’m not sure how the mixture will work in the cookie press.

  3. JehanP Post author

    Hi Rebecca, I didn’t place it in the fridge before I started. I just put half in the fridge while I was working the first half. If your kitchen it warm you may need to refrigerate the dough before using it.

  4. JehanP Post author

    Simone you can use milk in place of the egg yolk. Just start with a tablespoon at a time. Use just enough for the dough to come together but not sticky.

  5. Rehana

    These look wonderful. Do you know how many stars this recipe will make?

    Thanks so much for all the amazing recipes on your blog!

  6. JehanP Post author

    Thanks for the kind words! Unfortunately I don’t have an exact count but this will make a large batch.

  7. Alica Ramkirpal

    Omg Jehan, my mom makes these in Christmas shapes every year for Christmas and I actually just did a blog post on it for next week! She used to make them on Christmas eve and I remember my brother and I always fighting over the Christmas tree and snowman shaped ones b/c they were always bigger lol. My mom’s recipe is a little different than yours, but yours looks very flaky and delicious!! I came looking for a garlic pork recipe for my husband, I’ll be using your recipe this year, wish me luck :)

  8. JehanP Post author

    Its funny how the small things make such a big difference lol. Let me know how the garlic pork turns out!

  9. Tricia

    Awesome Recipe! I have tried a few and they didn’t come out right but this was like I remember from home. So good!!! Of course I modified it in true Guyanese form

Leave a Reply

Your email address will not be published. Required fields are marked *