Ingredients

1 cup grated swiss cheese
1/4 cup grated parmesan cheese
1/2 cup unsalted butter; softened
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 cup all-purpose flour

Procedure

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
breads,quick,biscuits