2 c. shredded sharp natural Cheddar cheese
1 1/4 c. Gold Medal flour (all-purpose)
1/2 c. butter, melted
1 (6 oz.) jar pimiento stuffed olives, drained

Mix cheese and flour. Add butter and mix thoroughly. (Work with hands.) Mold 1 teaspoon dough around each olive. Chill at least 1 hour.

Heat oven to 400°F.

Bake 15 to 20 minutes.

Makes 3 to 4 dozen.

Do not use self-rising flour.