Cheese Hooies

Marsha Gardner


When we moved from western NY to Alabama I had to add Cheese Hooies to my recipes for catering. Almost every tea, shower, wedding or social includes these great little cheese snacks.


★★★★★ 2 votes

10 dozen
10 Min


  • 1 1/2 c
    butter at room temperature
  • 1 lb
    sharp cheddar cheese, hand shredded and at room temperature
  • 1-2 tsp
    cayenne pepper
  • 1/2 tsp
    paprika, sweet mild
  • 1 1/2 tsp
    kosher salt
  • 4 c
    all purpose flour

How to Make Cheese Hooies


  1. The key is having the butter and cheese at room temperature before starting and hand shredding the cheese. Commercially prepared shredded cheese has a coating on it to keep it from sticking and that is exactly what we want from the cheese in this case.
  2. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
  3. Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
  4. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
  5. WAFERS:
    Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
  6. NOTE:
    If you don't have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches.

Printable Recipe Card

About Cheese Hooies

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