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Bailey's Cheese Wafers

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  • 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


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 <> on Feb 12, 1998