1/4 lb. (1 c.) sharp Cheddar cheese, grated
1/4 c. butter (1/2 stick)
3/4 c. sifted flour1 (8 oz.) jar large stuffed olives
1 tsp. celery, sesame, or poppy seeds

Blend cheese and butter; stir in flour. Knead well to form dough. Refrigerate for at least a half hour. Drain olives well on paper towels. Use about 1 teaspoon dough to mold around olives.

Roll in seeds and bake on ungreased sheet at 400 degrees for 15 minutes. Can be made ahead and refrigerated until ready to bake.