Difference between revisions of "Christmas Hazelnut Balls"
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* [[powdered sugar|confectioner's sugar]] | * [[powdered sugar|confectioner's sugar]] | ||
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# Combine all ingredients in a large bowl except the [[powdered sugar|confectioner's sugar]]. | # Combine all ingredients in a large bowl except the [[powdered sugar|confectioner's sugar]]. | ||
# Use a large wooden spoon or your hands to mix thoroughly. | # Use a large wooden spoon or your hands to mix thoroughly. | ||
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# Do not make them too large or they will not cook properly | # Do not make them too large or they will not cook properly | ||
| − | [[Category: | + | [[Category:Holiday Recipes]] |
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[[Category:Hazelnut Recipes]] | [[Category:Hazelnut Recipes]] | ||
[[Category:Pecan Recipes]] | [[Category:Pecan Recipes]] | ||
Latest revision as of 11:18, 15 July 2012
Description
- Yield: about 20 balls.
Ingredients
- 1 cup all-purpose flour
- ½ cup margarine
- 1 cup hazelnuts, or pecans
- 2 tbsp sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
- confectioner's sugar
Procedures
- Combine all ingredients in a large bowl except the confectioner's sugar.
- Use a large wooden spoon or your hands to mix thoroughly.
- Refrigerate dough for 30 minutes - a very important step.
- Form dough into 1¼-inch balls.
- Place 1 inch apart on ungreased cookie sheet.
- Bake in preheated 375°F oven for 15 – 20 minutes or until set but not brown.
- Do not overcook.
- Let stand 1 minute in pan then remove to wire rack.
- Cool until barely warm.
- Roll in sifted confectioners' sugar.
- Cool completely, then just before serving, roll again in the confectioners' sugar.
- Do not make them too large or they will not cook properly
