makes 36 -40
1/4 lb. cheddar cheese, grated, soften to room temperature
1/4 c. butter, softened
1/2 tsp. paprika
3/4 cup all-purpose flour
36 - 40 tiny stuffed Spanish olives, well-drained, wipe surface dry
preheat oven to 375 degrees
combine flour and paprika, cheese, and butter by hand until cheese disappears and mixture is smooth
pinch off small pieces of dough (@1tsp) , flatten in palm of hand , wrap olive, roll gently between palms to make a ball
place on ungreased cookie sheet; chill 10 minutes in refrigerator
bake @ 375 for 20 -25 minutes or until lightly browned; serve hot
note: may be made in advance and frozen...bake 30 minutes...do not thaw
This is from The Williamsburg Cookbook (1971). I hadn't made it for years but decided to make it for our G2 group gathering at Rivermede. It was enjoyed by all!
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2 comments:
I made these from the Williamsburg Cookbook in the late 1970s for a party and they were divine. Can't find my cookbook and am so happy to find it on this site. Thank you!
Love these. They are a hit whenever I serve with the olive lovers. Made first from Williamsburg cookbook but so nice I didn’t have to search for it. Thanks.
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