Friday, January 04, 2013

Betty Crocker: Olive-Cheese Balls

I can't remember a single Christmas Eve where these little retro appetizers didn't show up.  And they're so retro.  I pretty much think anything with pimiento-stuffed olives falls in that category.  I mean, they were putting olives in everything in the seventies.  Maybe it was just an excuse to have them on hand for martinis.  Regardless, these are pretty darn good for as simple as they are.

Olive-Cheese Balls
From Betty Crocker

2 cups (8 ounces) finely shredded sharp Cheddar cheese
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, melted
48 small pimiento-stuffed green olives, drained and patted dry

Stir together the cheese and flour in a large bowl.  Stir in butter thoroughly.  Mold 1 teaspoon of dough around each olive; shape into a ball.  Place 2 inches apart on an ungreased cookie sheet.  Cover and refrigerate for at least 1 hour, but no longer than 24 hours.

Preheat oven to 400°F.  Bake for 15 to 20 minutes or until light brown.

Makes 4 dozen appetizers

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