Italian Nut Balls - Italy

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.
Category:World Recipes