Italian Nut Balls

Name: Italian Nut Balls
Ingredients: 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

7 ingredients

1 steps

Ingredients

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

Directions

1

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 350° 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.