4 ounces Cabot Sharp Cheddar at room temperature, grated (about 1 cup)
4 tablespoons Cabot Salted Butter, at room temperature
¾ cup sifted King Arthur Unbleached All-Purpose Flour
½ teaspoon mild paprika
Dash garlic salt
Dash ground red pepper (cayenne)
36 to 40 medium pimento-stuffed olives, patted dry
PREHEAT oven to 400°F.
THOROUGHLY blend cheese and butter in medium bowl with electric mixer. Add flour, paprika, garlic salt and red pepper and mix well to form dough.
FLATTEN about 1 level teaspoon of dough in palm and place olive in center; pinch dough around olive and roll between palms to encase completely. Repeat with remaining dough and olives.
PLACE on ungreased baking sheet. Bake for 12 to 15 minutes, or until lightly golden.
(Cocktail olives can be made ahead through step 3 and refrigerated for 1 day or frozen for several months; bake just before serving.)
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