Cheddar Cheese And Olive Balls
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A mediterranean take on cheddar cheese and olive balls, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/4 lb. Cheddar cheese, grated
- 1/4 c. butter, softened
- 1/4 tsp. paprika
- 3/4 c. all-purpose flour
- 36 to 40 tiny stuffed Spanish olives, drained
Method
Preheat oven to 375°.
Allow cheese to soften to room temperature.
Combine cheese, butter and paprika.
Mix well into flour by hand until pieces of cheese disappear and mixture is smooth and deep yellow in color.
Cover and allow to stand at room temperature 15 minutes.
Pinch off small pieces of dough (about 1 teaspoon) and flatten in palm of hand to a circle about 1 1/2-inches in diameter.
Place well drained olive in center of dough, bringing edges together to cover olive completely.
Roll gently between palms of hands.
Place on ungreased cookie sheet; chill 10 minutes in refrigerator.
Cook 20 to 25 minutes or until brown.
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