We have heard your requests for our Italian Nut Ball recipe, another one that our customers enjoy at our Open House! This recipe was one that was given to us from one of the ladies from church used to make. It is one of our favorites (especially Monica's favorite!).
Let us know if you make them! Enjoy!
3/4 cup sugar
1 teaspoon salt
3/4 cup margarine or butter, softened
2 egg yolks (reserve Whites)
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 cups All Purpose Flour
2 reserved egg whites, slightly beaten
1 to 1 1/2 cups finely chopped pistachio or other nuts
1/2 cup Preserves or Jelly
Heat oven to 350°
Grease cookie sheets.
In large bowl, combine sugar, salt, margarine, egg yolks, vanilla and almond extract. Blend on low speed about 1 minute.
Lightly spoon flour into measuring cup; level off. Gradually add flour, at low speed, just until combined.
Shape dough into 1-inch balls. Dip balls into egg whites, then nuts.
Place 2 inches apart on prepared cookie sheets. Make a deep depression in center of each cookie with fingertip.
Bake at 350° for 10 to 12 minutes or until firm to the touch and lightly browned. (do not overbake). Immediately remove from cookie sheet. While warm, fill centers with 1/2 teaspoons of preserves. Allow Preserves to set before storing.
This makes about 2 1/2dozen.
**We suggest using fresh local eggs and our preserves/jellies are great in them!
--Eagle Point Farm