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Italian Nut Balls - Italy

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ITALIAN NUT BALLS

3/4 cup sugar 1 teaspoon salt 3/4 cups butter or margarine, softened 2 egg yolks, reserve egg whites 1/2 teaspoon Vanilla extract 1/2 teaspoon Almond extract 2 cups flour 1 1/2 cups nuts, chopped Pistachios or your choice Jelly or preserves of your choice

In a large bowl, blend the above first 6 ingredients on medium speed of an electric mixer for about 1 minute blending well. Add 2-cups of all purpose flour gradually to the above mixture. Ball the dough, you may refrigerate it but not necessary. Slightly beat the reserved egg whites, keep in a shallow bowl. Also have chopped nuts in a bowl. Roll the dough in one inch balls. dip the balls in egg whites then in nuts. Place on a greased cookie sheet 2-inches apart, make a deep depression in the centre of each ball. Bake at 350-degrees for 10 to 12 minutes. Check carefully. Fill with jellies after baking. You may have to re-press the centre of the cookie 3/4's of the time.

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