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Cheese cookie recipe?

Does anybody have a recipe for cheese cookies? I remember you use cayenne pepper and flour. I have lost mine.

Thank You,

4 Answers

  • 1 decade ago
    Favorite Answer

    in south africa we make this recipe but we call them cheese straws. im sure if you cut them into cookies shapes they should be fine.

    cheese straws

    1 cup Flour

    1/2 teaspoon Salt

    cayenne pepper

    1/3 cup Butter/or magarine

    4 ounces Sharp cheddar cheese

    1/4 cup Sesame seed -- toasted

    1/2 teaspoon Worcestershire

    2 1/2 tablespoons Cold water

    Place flour, cayenne pepper and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blanded. Add Worcestershire to water, sprinkle over flour mixture, and process until dough

    is moistened holds together when pinched with fingers.

    Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and 1 1/2" wide or use cookie cutter

    Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.-if cut into strips like straws.

    hope this helps you and goodluck

    found another recipe on the internet which should also do

    110 g plain flour

    1/4 teaspoon mustard powder

    1/4 teaspoon salt

    cayenne pepper

    65 g butter

    50 g cheddar cheese, grated

    1 egg yolk

    2-3 teaspoons water, cold

    1. Sift the flour, mustard powder, salt and cayenne pepper into a bowl.

    2. Cut the butter into the flour and rub in until the mixture resembles fine breadcrumbs.

    3. Add the cheese and mix the ingredients together.

    4. Mix to a stiff paste with the egg yolk and water.

    5. Turn out onto a floured work surface. Knead quickly until smooth and crack-free. Wrap in a polyethylene bag or foil.

    6. Chill for 30 minutes before using.

    7. Roll out, cut into strips and place on a baking sheet. Bake at 200 C / 400 F / Gas 6 for 15 minutes until golden brown.

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  • Swirly
    Lv 7
    1 decade ago

    Original Cheese Tempters

    1/2 cup butter, softened

    1/2 pound shredded sharp Cheddar cheese

    1/4 teaspoon salt

    1 pinch ground cayenne pepper

    1 1/8 cups all-purpose flour

    2 cups pecan halves

    Blend the butter, cheese, salt and cayenne pepper together until well combined. Stir in the flour and mix well. Shape dough into 3 rolls about 1 1/2 inches in diameter. Wrap the rolls in plastic wrap and refrigerate until firm.

    Preheat oven to 375 degrees F (190 degrees C).

    Cut rolls into 1/8 to 1/4 inch thick slices. Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.

    Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set. Let cool on wire wracks before storing in an airtight container.

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  • 1 decade ago

    Cheese Cookie Snacks:

    1 cup (4 ounces) shredded Cheddar cheese

    1/2 cup butter or margarine, softened

    1 cup all-purpose flour

    1/4 teaspoon salt

    1 cup crisp rice cereal

    Stir together cheese and butter until blended. Stir in flour and salt; blend well. Stir in cereal. (Dough will be stiff.)

    Shape dough into 1-inch balls; place on an ungreased baking sheet 2 inches apart. Flatten cookies to 1/4-inch thickness with a fork, making a crisscross.

    Bake at 350° for 15 to 18 minutes. Remove to wire rack to cool. Store in an airtight container.

    Yield: about 2 dozen

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  • 1 decade ago

    The first two are a bit crispy w/ the addition of cereal; the last one is "smoother." :-) They all taste fabulous!


    --The Ultimate Southern Living® Cookbook.

    A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.

    1½ cups (6 oz) shredded sharp Cheddar cheese

    ½ cup butter or margarine, softened

    1 cup all-purpose flour

    Dash of salt

    Dash of paprika

    1½ cups corn flakes cereal, crushed

    ½ cup finely chopped almonds

    Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.

    Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.

    Bake at 350ºF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

    Yield: 4 dozen.


    Cheese Straws

    2 sticks Parkay

    8 oz. sharp or extra sharp cheese, grated

    2 cups AP flour

    2 cups rice crispies

    1/2 tsp. paprika

    1/2 tsp. cayenne pepper or more to taste

    1/2 tsp. salt

    Let margarine and cheese stand until room temp. Add rest of ingredients, and mix all together with your hands. It will be a stiff dough. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross. Bake at 325ºF for about 15 min.


    Excellent Cheese Straws

    4 oz. butter, softened (1 stick)

    10 oz. sharp grated cheddar cheese (a sharp white is good too)

    1/2 tsp Worcestershire sauce

    Nice dash of Tabasco (or use pinch cayenne)

    1 cup sifted all-purpose flour

    Preheat oven to 375ºF. Cream butter. Mix in the cheese, Worcestershire, and Tabasco, and stir to blend.

    Slowly stir in flour until completely blended. Turn onto a lightly floured work surface and shape dough into a roll. Cover in plastic wrap and chill for several hours.

    When chilled, slice dough in four pieces lengthwise. Roll each piece until it is as thin as a drinking straw. If they get too long, cut them in half.

    Slice into straw lengths (or whatever length you like for your event) and place on a lightly greased cookie sheet. Bake in PREHEATED oven for 10 - 15 minutes, or until golden brown and semi-crisp.Remember they will cook a bit in the pan after taking them from the oven.

    Depending on the thickness, you will get about 4 dozen.

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