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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 12 |
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Perfect for Dinner Parties and B-B-Q's. Finger food delights. Goes well with Wine Tasting parties. Olives in the center (for those with allergies).. Ingredients:
2 cups shredded sharp natural cheddar cheese (8 |
ounces) |
1 1/4 cups gold medal all-purpose flour |
1/2 cup butter or margarine, melted |
48 small pimiento-stuffed olives, drained and patted |
dry |
Directions:
1. Stir together cheese and flour in large bowl. Stir in
2. butter thoroughly. (If dough seems dry, work with
3. hands.)
4. Mold 1 teaspoon dough around each olive; shape into
5. ball. Place 2 inches apart on ungreased cookie sheet.
6. Cover and refrigerate at least 1 hour but no longer
7. than 24 hours.
8. Heat oven to 400F. Bake 15 to 20 minutes or until
9. light brown.
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