Julia Reed’s Hot Cheese Olives – Garden & Gun

Name: Julia Reed’s Hot Cheese Olives – Garden & Gun
Ingredients: 8 tbsp. (1 stick) butter, at room temperature 8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups) 2 oz. Parmesan cheese, grated (about ⅔ cup) 1½ cups all-purpose flour ¼ tsp. cayenne, or more to taste ¼ tsp. salt 1 large egg 50 small pimento-stuffed olives, drained; 8 tbsp. (1 stick) butter, at room temperature; 8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups); 2 oz. Parmesan cheese, grated (about ⅔ cup); 1½ cups all-purpose flour; ¼ tsp. cayenne, or more to taste; ¼ tsp. salt; 1 large egg; 50 small pimento-stuffed olives, drained

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Julia Reed’s Hot Cheese Olives – Garden & Gun

Ingredients

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8 tbsp. (1 stick) butter, at room temperature 8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups) 2 oz. Parmesan cheese, grated (about ⅔ cup) 1½ cups all-purpose flour ¼ tsp. cayenne, or more to taste ¼ tsp. salt 1 large egg 50 small pimento-stuffed olives, drained8 tbsp. (1 stick) butter, at room temperature8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups)2 oz. Parmesan cheese, grated (about ⅔ cup)1½ cups all-purpose flour¼ tsp. cayenne, or more to taste¼ tsp. salt1 large egg50 small pimento-stuffed olives, drained

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Instructions

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In the bowl of a stand mixer, beat the butter until light and creamy. Add the cheeses and blend well. Add flour, cayenne, and salt, and mix until smooth. In a separate bowl, beat the egg with 2 tbsp. cold water. Add to the dough and mix until just incorporated. Preheat oven to 350°F. Take a piece of dough about the size of a walnut and flatten. Place an olive in the center and shape the dough around the olive, rolling it in your hand until smooth and pinching to repair any breaks. Place on ungreased cookie sheet. Repeat with remaining dough and olives. Bake for about 15 minutes. Let rest for a couple of minutes and remove to a serving tray to pass at once.