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.

Notes: Lees Intro: I like the flavor of cheese with sorrel soup. Cheese is strong enough to hold its own with the sorrel.

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