Olive-Cheese Balls

Olive-Cheese Balls



2 cups shredded sharp natural Cheddar cheese (8 ounces)

1 1/4 cups all-purpose flour

1/2 cup butter or margarine, melted

48 small pimiento-stuffed olives, drained and patted dry



1. Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)

2. Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.

3. Heat oven to 400ºF. Bake 15 to 20 minutes or until light brown.



Makes about 4 dozen appetizers.