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