| Preheat oven to 400�. Beat together cheeses, butter and water until
well blended. Shape dough to form 12-inch roll. Wrap and refrigerate
about 4 hours. Cut 1/8 to 1/4-inch thick slices; flatten slightly. Bake
on lightly greased cookie sheet for 8 to 10 minutes, or until edges are
light golden brown. Immediately remove from cookie sheet; cool on wire
rack. Makes about 6 dozen. (Dough may be stored up to 1 week in
refrigerator.) (Mary Ledy) |