Italian Nut Balls
- 3/4 c. sugar
- 2 egg yolks (reserve whites)
- 1 tsp. salt
- 1/2 tsp. vanilla extract
- 3/4 c. soft butter
- 1/2 tsp. almond extract
- 2 c. plain flour
- Combine the first 6 ingredients in a large mixing bowl and blend well. Gradually add flour. Mix well. Roll dough into 1-inch balls. Dip balls halfway into slightly beaten reserved egg whites, then into finely chopped pecans (takes about 3/4 cup of nuts). Place balls on a greased cookie sheet and make a deep hole in the center of each cookie with the handle of a wooden spoon. Bake at 350u0b0 for 10 to 12 minutes until firm to the touch and light brown (do NOT overbake). Immediately remove cookies to cooling racks. While warm, fill centers with a tad of preserves (a red variety). Allow preserves to set before storing cookies. Makes 3 dozen.
sugar, egg yolks, salt, vanilla extract, butter, almond extract, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=107564 (may not work)