Today is game day when we all put out a spread of appetizers and graze throughout the day.
This is a recipe that my mom made years ago and it has stood the test of time. It is still great!
Ingredients
18.5 ounces extra sharp cheddar cheese. shredded
1/2 cup butter, softened
1/2 teaspoon paprika
1 1/2 cups flour
45 pimiento-stuffed green olives, drained
Instructions
Allow cheese to sit out of refrigeration until it comes to room temperature. In large bowl, combine cheese, butter and paprika with pastry blender. Gradually, add in the flour, first using a pastry blender and then using your hands. Mix until dough holds together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart.
It the dough appears too dry, add more cheese.
Preheat oven to 375 degree.
Pinch off a small amount of dough and mold it around an olive. Roll gently in the palm of your hand until the olive is sealed in the dough.
Place on ungreased cookie sheet. Repeat with all remaining olives.
Place tray in refrigerator for 10 minutes to firm up.
Bake 20-25 minutes or until browned.
Serve warm or at room temperature.