| ITALIAN NUT BALLS
3/4 cup of sugar
1 teaspoon of salt
3/4 cup of softened butter
2 egg yolks, reserve whites
1/2 teaspoon of vanilla extract
1/2 teaspoon of almond extract
2 cups of flour
1/2 cups of strawberry preserves
1 1/2 cups of pecans |
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In large bowl combine sugar, salt, butter, egg yolks and extracts at medium speed of mixer about 1 minute. Lightly spoon in flour to mixture; blend well. Roll dough into 1-inch balls. Dip dough balls into mixture of reserved egg whites slightly beaten, and then roll into chopped nuts. Place on greased cookie sheets 2 inches apart. Make a deep depression in center of each cookie with fingertip. Bake at 350ºF. for 10 - 12 minutes. Remove, while warm fill centers with preserves and allow to set before storing. |
