2 c. shredded sharp natural Cheddar cheese (about 8 oz.)
1 1/4 c. all-purpose flour (don't use self-rising flour)
1/2 c. butter, melted
About 36 sm. pimento-stuffed olives, drained

Mix cheese and flour; mix in butter. Work dough with hands if it seems dry. Mold 1 teaspoon of dough around each olive; shape into a ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Heat oven to 400 degrees. Bake until set, 15 to 20 minutes.