Rosemary Cheese Straws
Serves: About 48
  • 1 cup unsalted 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 bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Add cheese, beating until combined.
  3. In a medium bowl, whisk together flour, rosemary, and salt. Gradually add flour mixture to butter mixture, beating until combined. Using a cookie press or a pastry bag fitted with a large star tip, pipe cheese straws to desired length on prepared pans.
  4. 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.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at