Wolfgang Puck BECP0030 - Manual (Page 13)

24
Savory Cheddar Cheese Straws
Makes 4 dozen straws
INGREDIENTS
1 2/3 cups unbleached all-purpose flour
1 tablespoon dry mustard powder
1 teaspoon cayenne pepper (or to taste)
1 teaspoon onion powder, optional
2 teaspoons kosher salt
1 large egg
1/2 cup unsalted butter, softened
8 ounces extra sharp cheddar cheese, shredded
1/2 teaspoon extra kosher salt, for sprinkling on tops
METHOD
1 Preheat oven to 425 degrees.
2 In bowl of food processor combine all ingredients except for last
measure of kosher salt in order listed.
3 Pulse until a dough ball forms. Then, process for 30 seconds until
dough is uniformly smooth and no visible bits of cheese remain.
4 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
5 Press onto foil-lined cookie sheets and sprinkle tops of each straw
with a bit of the reserved kosher salt.
6 Bake 15-20 minutes or until deep golden brown and crisp.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
23
Fat-Free Chocolate Chewies
Makes 3 dozen cookies
INGREDIENTS
1/3 cup cocoa powder
3 tablespoons unbleached all-purpose flour
2 1/4 cups powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large egg whites
METHOD
1 Preheat oven to 325 degrees.
2 In bowl of food processor, combine ingredients in order listed.
Process until soft dough forms.
3 Fill cookie press to MAX line. Attach a disk which has a large
opening (Try #5 or #6).
4 Press onto foil-lined cookie sheets.
5 Bake for 15-20 minutes or until surface of cookies is dry but soft in
the center when pressed.
6 Please note, these cookies will spread and will not keep the exact
shape of the disk.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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