Yield: 32 Servings
|1 cup||Grated swiss cheese|
|¼ cup||Grated parmesan cheese|
|½ cup||Unsalted butter; softened|
|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.
Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998