Bailey's cheese wafers

Yield: 32 Servings

Measure Ingredient
1 cup Grated swiss cheese
¼ cup Grated parmesan cheese
½ cup Unsalted butter; softened
1 teaspoon Salt
½ teaspoon Freshly ground white pepper
1 cup All-purpose flour

Preheat oven to 350F degrees.

In a large bowl, cream the cheeses and butter. Stir in salt and white pepper. Mix flour in thoroughly until you can make a ball. Divide dough in half, then keep dividing in half until you have 32 small balls, rolling them with your hands. Place the balls about 2 inches apart on an ungreased cookie sheet and flatten slightly.

Bake for 15 minutes, or until golden. Remove with a spatula to a cooling rack.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: I like the flavor of cheese with sorrel soup. Cheese is strong enough to hold its own with the sorrel.

Kitpath 98Jan

Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998

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