Servings: 20 servings (3 per serving)
Start to finish: 2 hours, 45 minutes (Active: 15 minutes)
2 sticks unsalted butter, softened
1 pound extra-sharp cheddar cheese, grated by hand
2 cups all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper or more to taste
1/2 teaspoon salt
2 cups Rice Krispies cereal
Mix first six ingredients with a fork or clean hands until all the ingredients are well distributed. It will be a stiff dough but it will all come together eventually. Add Rice Krispies and mix until evenly distributed — you will need to use your hands at this stage.
Cover and chill for 2 hours. Roll into small balls or logs. Place on ungreased cookie sheet fitted with parchment paper, and mash down with a small fork in a crisscross pattern.
Bake at 325 F for 20-25 minutes or until golden on the edges.
Chef’s Note: The larger you make them, the longer they will take to cook. I like them slightly darker, but if you like them on the lighter side, bake for less time.
Remove from oven and let sit on cookie sheet for 5 minutes. Transfer to a cooling rack, and let cool completely. Store in an airtight container.
Nutrition information per cheese straw: 235 calories; 156 calories from fat; 17 g fat (12 g saturated; 0 g trans fats); 49 mg cholesterol; 211 mg sodium; 12 g carbohydrate; 0 g fiber; 0 g sugar; 6 g protein.
Elizabeth Karmel, Associated Press
