1 (6-oz.) can Spanish olives, drained and finely chopped
1/2 cup butter, softened
2 ounces blue cheese, crumbled
1 tablespoon half-and-half
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
How to Make It
Preheat oven to 350°.
Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.
Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2-inch moon-shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
OMG. These are SO fabulous. With my new mixer, they were fairly easy. I did add about 1/2 tsp Tabasco, because no self-respecting Southerner would make a cheese straw or cracker without some bite. Frankly, it could have used a full 1 tsp. To answer Andreakat below, they are NOT fried; they are baked. With all the (real) butter and cheese they are hardly fat-free. But they are SO tasty! I didn't have a crescent moon cutter, just a star, but they could be globs and they'd be just as good!
Andrea, I love olives, too. Somewhere I have a recipe for a similar type dough that you wrap around a whole olive and bake. Wonderful!