Cheese Straw, stars and snowflakes.

cheesestraw1At this time of year there is always a holiday party, cookie exchange or some sort of gathering that you may have to host or attend.  This is a great appetizer that is the first to go and is very easy to make.  You can make this ahead of time and store it in an air tight container until you are ready to serve.  I grew up eating this but it was always done in long strips, hence the name cheese straw.  My mom makes the best cheese straws, so it was only natural for me to use her recipe.   A few years ago she started experimenting with different shapes and I absolutely love it!  At valentine’s this can be cheesy hearts, or cheesy turkey and maple leaves at thanksgiving.  Since christmas is fastly approaching I decided to make these in the shape of stars and snowflakes.  This would be a wonderful and festive addiction to any holiday table.


Cheese straws, stars and snowflakes

1 1/2 cup all purpose flour

1 1/2 stick butter

8 oz extra sharp cheddar cheese, grated finely

1/3 tsp chili powder

1 tsp garlic powder

1 tsp yellow mustard

1 egg yolk

Preheat oven to 350 degree.  Place all ingredients  in food processor and pulse until combined.  Divide dough in half and place one half in the refrigerator to chill while you work with the other half.  On a will floured surface, roll dough to 1/4 inch in thickness.  You can either use fun cookie cutters or you can roll the dough into a rectangle and cut using a pastry wheel to make straws.  Bake for 15 mins.  Allow to cool before serving.




  1. December 4, 2009 / 8:00 am

    looks so pretty and cheesy! yuuummm!

  2. December 4, 2009 / 8:41 am

    I love these – yes, they taste delicious – all those good ingredients – just adore the snowflakes. I actually prefer cheese snowflakes than the real thing.

  3. December 4, 2009 / 12:52 pm

    so cute and very yummy, I could snack on these all day

  4. December 5, 2009 / 10:19 am

    These look so yummy and so festive. I absolutely love this idea. I am going to be making some. Thanks!!

  5. halimah
    December 11, 2009 / 9:53 pm

    The yellow mustard that u used, is it in powder form?

  6. JehanP
    December 12, 2009 / 11:11 am

    I didn’t use the powder. I used the mustard that you would use as a condiment.

  7. Nalini
    January 11, 2010 / 11:21 am

    Could this dough be used in one of those pastry pumps?

  8. Nalini
    January 12, 2010 / 10:26 am

    Am I able to use a cookie press to get the different shapes? I’m not sure how the mixture will work in the cookie press.

  9. JehanP
    January 12, 2010 / 10:45 am

    no..I think it’s a little too stiff for a pastry pump.

  10. Kizzy
    January 16, 2010 / 2:57 pm

    How many ounces is 1 and 1/2 stick of butter?

  11. JehanP
    January 20, 2010 / 1:32 pm

    One stick of butter is 1/2 cup which is 4 oz. So 1 1/2 stick butter would be 6 oz.

  12. August 24, 2010 / 12:38 am


  13. rebecca
    October 22, 2010 / 3:36 pm

    Do you put the dough to cool first and then work with them?

  14. JehanP
    October 22, 2010 / 6:11 pm

    Hi Rebecca, I didn’t place it in the fridge before I started. I just put half in the fridge while I was working the first half. If your kitchen it warm you may need to refrigerate the dough before using it.

  15. May 31, 2011 / 1:50 pm

    Hi are you Guyanese?

  16. simone
    January 28, 2012 / 2:09 pm

    looks good but can i make it without the eggyolk

  17. JehanP
    January 28, 2012 / 4:30 pm

    Simone you can use milk in place of the egg yolk. Just start with a tablespoon at a time. Use just enough for the dough to come together but not sticky.

  18. Rehana
    April 5, 2012 / 10:59 am

    These look wonderful. Do you know how many stars this recipe will make?

    Thanks so much for all the amazing recipes on your blog!

  19. JehanP
    April 6, 2012 / 8:10 am

    Thanks for the kind words! Unfortunately I don’t have an exact count but this will make a large batch.

  20. Melly
    September 4, 2012 / 2:32 pm

    What should I do if I don’t have a food processor? Will a blender work? It does have a pulse feature

  21. JehanP
    September 5, 2012 / 1:59 pm

    Hi Melly, do you have a pastry cutter? If not a fork will do but it will be hard work.

  22. Alica Ramkirpal
    December 4, 2012 / 2:45 pm

    Omg Jehan, my mom makes these in Christmas shapes every year for Christmas and I actually just did a blog post on it for next week! She used to make them on Christmas eve and I remember my brother and I always fighting over the Christmas tree and snowman shaped ones b/c they were always bigger lol. My mom’s recipe is a little different than yours, but yours looks very flaky and delicious!! I came looking for a garlic pork recipe for my husband, I’ll be using your recipe this year, wish me luck 🙂

  23. JehanP
    December 4, 2012 / 5:27 pm

    Its funny how the small things make such a big difference lol. Let me know how the garlic pork turns out!

  24. Alica Ramkirpal
    December 4, 2012 / 7:53 pm

    Sure no problem, I’ll send you a photo of it too 🙂

  25. Tricia
    March 4, 2014 / 2:06 pm

    Awesome Recipe! I have tried a few and they didn’t come out right but this was like I remember from home. So good!!! Of course I modified it in true Guyanese form