Olive Cheese Balls

This is an old family recipe from somewhere - so tasty, it works great with the salty sourness of green olives (it does not work with Kalamata or black olives). Great appetizer for winter get-togethers.

Betty Crockers' take adds too much dough

Ingredients

• 2 cups shredded sharp Cheddar cheese (about 8 oz)
• 1 1/4 cups flour
• 1/2 cup butter, melted
• 48 small pimiento-stuffed olives, drained and patted dry

Steps:

1. Grate cheese - we like using a food processor because cheese grating can be really tiring, especially if you make a double batch to freeze.
2. Stir together cheese and flour in large bowl.
3. Stir in melted butter and mix thoroughly. If dough seems dry, work with hands to warm.
4. Mold 1 teaspoon dough around each olive; shape into ball that just covers the olives. Roll it around in your palm, if it makes "points" then prune those off.
5. Place each ball on ungreased cookie sheet. Cover and refrigerate at least 1 hour.
6. Preheat oven to 400ºF.
7. Bake 15 to 20 minutes or until light brown on edges.