Olive Balls

Love them or hate them, you’re about to be inundated with party requests.
I’ve already pulled my Christmas sweaters out of the closet and bought a few cookie tins for hostess gifts.

We’re planning a Christmas party at work, complete with gift prizes, potluck side dishes, smoked ham and….margaritas. What can I say? We’re in Texas. And one should never complain about margaritas.

But the Christmas parties of my choosing are festive and beautiful affairs. Twinkling lights, mugs of mulled cider, plates of homemade cookies and a spread of appetizers that will send everyone back to the food table at least four times.

And oh yes. Did I mention cocktail dresses?

I love dressing up for Holiday parties. And because Texas is also known for its warm December weather, I no longer feel ridiculous putting on that strappy red dress.

The recipe is from my Aunt Sherry, who doubtless discovered them at one of the parties her creative and beautiful friends throw down in Houston.

For my husband, these olive balls are a go-to favorite. He can never eat enough  olives, and although I don’t particularly like the slimy green and black globes, I still find these olive balls pretty delicious.

A buttery and flaky biscuit-like dough.

Packed with cheese.

Sprinkled with spices.

And wrapped around one pimento stuffed olive.

Well, I probably don’t need to say much more for you to believe they’re good.

So instead I’ll tell you this: they couldn’t be easier to make. And we all need more ease during this time of year.

1. Allow cheese to sit out for 10-15 minutes before beginning. In a large bowl, mix together the cheese, softened butter, salt, pepper and paprika using a pastry blender or two forks. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add a bit more softened butter.

2. Preheat the oven to 375 degrees Fahrenheit. Pinch off a small piece of dough, and cover an olive with it, leaving the top of the olive visible.  Place onto a parchment-lined cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes.

3. Bake for 20 minutes in the preheated oven, or until lightly browned. Serve hot or at room temperature.

Always,
Monet
Anecdotes and Apple Cores