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Feta "Cookies"

The word cookie is in quotes, because this is a savory not a sweet treat. The recipes comes from a prize-winning cookbook, whose co-author is former Pittsburgher Diane Morgan. It is delicious -- and addictive.

2 cups all purpose unbleached flour
1 or 2 sprigs fresh parsley
1 or 2 sprigs fresh dill, or 1/4 teaspoon dried
2 sticks (8 ounces) unsalted butter
1/2 pound feta cheese, crumbled
1/2 cup (4 ounces) slivered, blanched almonds

Preheat the oven to 350 degrees. In a food processor fitted with the metal blade place the flour, parsley and dill. Run the machine until the herbs are well-blended into the flour. Remove and reserve.

Mix the butter and cheese in the machine until well blended, about 30 to 40 seconds. Return the flour mixture to the work bowl, arranging it evenly over the butter and cheese. Pulse the machine until the dough is mixed, but do not overmix! It is better to gather the dough into a mass with your hands than to run the machine until a ball forms.

Roll the dough to 1/4 inch thickness, then cut out 1 1/2 inch circles (the authors used a scalloped cookie cutter, but we used a simple round one). Place a piece of almond in the center of each "cookie."

Bake on ungreased cookie sheet for about 25 minutes and serve warm. Somewhat longer baking will be needed if your are baking the rounds from a frozen state.

Note: We cut out the cookies, placed them on cookie sheets, wrapped in aluminum foil and froze them unbaked. When guests arrive, remove from freezer and bake. (It might be a good idea to set a timer in an inconspicuous place in the living room, so you don't forget them.)

Makes 6 to 7 dozen rounds:

"Entertaining People," Dan and Kathleen Taggart and Diane Morgan.

Thursday, December 07, 2000

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