Rosemary Cheese Straws
Makes about 48
  • 1 cup butter, softened
  • 1 (16-ounce) package extra-sharp Cheddar cheese, shredded
  • 2½ cups all-purpose flour
  • 1 tablespoon minced fresh rosemary
  • ½ teaspoon salt
  1. Preheat oven to 300°. Line baking sheets with parchment paper.
  2. In the work bowl of a stand mixer, beat butter at medium speed until creamy. Add cheese, beating until combined. In a medium bowl, whisk together flour, rosemary, and salt. Gradually add to butter mixture, beating until smooth.
  3. Using a cookie press or a pastry
  4. bag fitted with a large star tip, pipe mixture to desired lengths on prepared pan.
  5. Bake until bottom of straws are lightly browned, about 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
Spicy Pecan Cheese Wafers
Omit rosemary, and add 1 teaspoon ground red pepper and 1½ cups chopped pecans to dough. Roll dough into 1-inch balls, and gently flatten with the bottom of a glass. Bake as directed.
Recipe by Paula Deen Magazine at