Francine's Texas Cuisine

 

Italian Nut Balls   3/4 cup sugar 1 teaspoon salt 3/4 cup margarine, soft 2 egg yolks (reserve whites) 1/2 teaspoon vanilla 1/2 teaspoon almond extract 2 cups flour 2 reserved egg whites, slightly beaten 1 to 1 1/2 cups finely chopped nuts 1/2 cup preserves or jelly   In large bowl, combine sugar, salt, margarine, egg yolks, vanilla, and almond extract. Blend on low speed 1 minute. Gradually add flour at low speed, just until combined. Shape dough into 1” balls. Dip balls in egg whites, then nuts. Place 2” apart on greased cookie sheet. Make a deep depression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes or until firm to the touch and lightly browned. DO NOT OVER BAKE. Immediately remove from cookie sheets. While warm, fill centers with ½ tsp jelly. Allow to set before storing. Makes 3-4 dozen cookies.

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