| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Breads, Quick, Biscuits, Baileys.mcf | 32 | Servings |
INGREDIENTS
| 1 | c | Grated swiss cheese |
| 1/4 | c | Grated parmesan cheese |
| 1/2 | c | Unsalted butter; softened |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground white pepper |
| 1 | c | All-purpose flour |
INSTRUCTIONS
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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