Cheese straws from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • jbelden13 on February 07, 2021

    These were super easy to make. I used some Gouda & Colby Jack cheddar I had on hand. I made the dough on Saturday and wrapped it up in plastic wrap then put in fridge. Super Bowl Sunday I just rolled out the dough & cut into straws. I baked for a little over 10 minutes. They're so crispy & delicious...I doubt they will make it to the party. Definitely will be making these again & again.

  • Vanessa on October 21, 2012

    I like these better than my former favorite (from the New Vegetarian Epicure). I think you could even eat these BEFORE dinner without ruining your appetite (at least if there were several other cheese straw fans around). I used hot smoked Spanish paprika from La Tienda. Next time I'm going to roll into a log, roll in sesame seeds, and slide thinly before baking. (Got to try several variations before Thanksgiving this year!)

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