you can find cheese straws just about everywhere this time of year. these savory and buttery cookies are pretty simple to make and they keep for a couple of months. i personally think that they taste better a day or two after you make them. i love to put them in holiday gift baskets and give them to friends and neighbors.
i like to add toasted pecans in mine and i also like them to have a little bite. so… add a little more cayenne and crushed red pepper if you like yours on the spicy side.
want to make a little gift basket? try out our recipes for candied citrus and spiced pecans.
recipe follows
ingredients
3/4 cup toasted pecans
4 cups grated sharp cheddar cheese, room temp
1 cup (2 sticks) of unsalted butter, room temp
3 cups AP flour
2 tsp sea salt
1/2 tsp cayenne pepper… or more if you like them spicy
10 drops of tabasco sauce
a dash of red pepper flakes…. or more if you like them spicy
directions
-pre-heat oven to 300 degrees.
-toast the pecans and set them aside to cool
-chop the pecans in a food processor with a metal blade. pulse until they are in small pieces- not too big but not too small.
-set the pecans aside
-add the rest of the ingredients into food processor. process and add pecans when the dough begins to form.
-continue processing until a ball forms.
-remove dough and place in a bowl.
-refrigerate dough for 30 minutes.
-line 2 cookie sheets with parchment paper.
-remove dough from refrigerator.
-on a lightly floured surface, take 1/4 of dough and form dough into a brick shape. your brick should measure about 1″ x 10″ x 3″.
-with a sharp knife, cut 1/4″ slices and place them on your cookie sheets.
-bake for 25 minutes.
-cool and store in a airtight container for up to 2 months.
