Entertaining with THE CHARLESTON SILVER LADY

These small bites of savory pleasure were present at every gathering during my childhood. Each family had its own secret recipe for a perfect cheesy, salty bite.

I have seen them displayed at baby showers, bridal luncheons, holiday parties and cocktail parties. They are generally placed on a white linen, heavily starched napkin lining a silver basket or over a silver tray. I have also seen them gathered in a silver julep cup -this is attractive and a great way to save space if you have a small area for hors d’oeurves. There are few things more appealing to a guest in your home than small bites of beautifully presented and thoughtfully prepared treats.  

Look through your family’s collection of old silver pieces and you will likely find the perfect serving piece for these and other small bites. You can easily find silver compotes, trays and dishes at many of the antique malls in South Carolina. You are also sure to find just the right piece of white linen, even an old, beautiful napkin will do—especially one with a monogram or decorative embroidery. An old pair of silver sugar tongs are the perfect implement to serve these cookies.

The recipe below is from my Charleston family. I remember being told this recipe went back several generations. This recipe freezes well, just be sure to place waxed paper between each layer. They take just a few minutes to thaw so they are perfect to have on hand for last minute guests.

These bites are also perfect for gift giving as they transport well and are easy to package in tins or any other container you choose.

Charleston Cheese Cookies

2 sticks salted butter at room temperature 2 cups self-rising flour 2 cups shredded cheese, use any you like other

than aged or very dry cheese. Grate the

cheese yourself for best flavor 1 Tbsp. black pepper

It is essential that you bring all ingredients to room temperature before starting. Mix together using your hands until you have a smooth consistency. If you feel the result is too dry, add a little more butter.

Roll into balls the size of a quarter and place on a parchment-lined cookie sheet 1/4-inch apart. Use the tines of a fork to press an ‘x’ on the top of each ball, pressing the ball into a flat cookie shape while doing so.

If you are into herbs, this it the time to sprinkle some on top. Bake at 350º for about 8 minutes or until you can smell them. (This is how I know they are done.) Cool on racks for 15-20 minutes.  Freeze or store in the refrigerator.

Makes about 80 pieces.