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1 1/2 cups flour
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground white or black pepper
6 tbsp cold butter, cut in 18 pieces
2 cups finely grated Asiago cheese (8 oz)
2 tbsp milk
1/2 cup sour cream
Fresh Rosemary leaves (optional)
2 egg whites, slightly beaten (optional)


1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder and pepper. Using a pastry blender, cut in butter until pieces are pea size. Add Asiago cheese and toss well. Drizzle milk over flour mixture. Gently toss with a fork.

2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.

3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth from center to edges to form a 6 1/2 inch long log about 1 1/2 inches in diameter.

4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.

5. Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8 to 1/4 inch thick slices.
Place slices 1/2 inch apart on prepared baking sheet.
If desired dip rosemary leaves in egg whites and place in the centers of the slices.

6. Bake for 18 to 22 minutes or until golden (do not over brown edges).
Transfer to a wire rack and cool.

YIELD: about 54