Hot Cheese Olives New York Times Magazine Yield: 50 Hors d'Oeuvres 8 Tbsp. butter, softened 8 oz. coarsely grated extra-sharp Cheddar cheese(about 2 cups) 1½ cups unsifted all-purpose flour ⅛ tsp. salt ¼ tsp. cayenne pepper Dash of Worcestershire sauce 1 large egg 50 small pimiento-stuffed green olives, drained and patted dry Preheat the oven to 350o. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire until smooth. Beat the egg with 2 Tbsp. cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes. Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot. Note: Amanda Hesser refers to this recipe as a standby of 1950s bridge club hostesses and worth resurrecting. I used to make them often, although never in the '50s and certainly not for a bridge club.

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