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@wizard.ucr.edu> on Feb 12,
1998
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