Hot Cheese Olives

• 8 tablespoons butter, softened
• 8 ounces cheddar cheese, extra sharp
• 1 1/2 cup nonsifted flour
• 18 teaspons salt
• 1/4 teaspoon cayenne
• Dash Worchestershire sauce
• 1 large egg
• 50 small pimento stuffed olives, drained and patted dry

1. Preheat oven to 350.
2. Beat butter until creamy in a large bowl. Add cheese and mix well. Stir in flour, salt, cayenne and work until smooth.
3. Beat egg with 2 tablespoons cold water, add to dough and mix until just incorporated. Refrigerate 30 minutes.
4. Remove dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape the cough around the olive, pinching to repair breaks. Place on ungreased cookie sheet. Repeat with remaining dough and olives. Bake until dough sets, 10 to 15 minutes. Serve hot.
5. Note: Roll dough into balls and press flat with the bottom of a small glass, then fold in olives. Goes faster.

butter, cheddar cheese, flour, salt, cayenne, worchestershire sauce, egg, pimento

Taken from www.epicurious.com/recipes/member/views/hot-cheese-olives-50040140 (may not work)