By my mom:
Anne (Daniewicz) Lipovsky Yourstone
Back in December of 2015 my mother called reminding me that I am now in possession of her old cookbooks. One of them is Whiting Indiana’s St. John’s Rosary Society (15th Printing) cookbook and the other is from Perth Amboy, New Jersey’s Holy Trinity School PTA (1963 version) Cookbook. The later I am more familiar with.
My mom had her recipe for “Nut Balls” published in the Holy Trinity PTA cookbook and thought it would be a good recipe to be put on my blog. After all, the blog is dedicated to her so why not include another of her recipes. So, I found the recipe and decided to make these cookies myself. After they came out of the oven, cooled and well dusted with powdered sugar memories hit me hard remembering my mom having these on our table at home.
“Nut balls” or “Snowball” cookies are a favorite Christmas cookie recipe, but these cookies, with how ever you pack them with, are scrumptious all year ’round.
Usually made with walnuts, pecans are also customary. You can easily substitute with raisins, crasins, or dates. In our house mom always called these “nut balls,” but I’ve seen similar cookies called Snowball Cookies, Mexican wedding cookies and Russian tea cakes. No matter what you call or use in them, these cookies are addictive.
- 6 Cups (27.0 oz) All Purpose Flour
- 1 Tbsp salt
- 1 tsp vanilla
- 1 lb. (about 2¼ cups) shortening
- ¼ cup confectioners’ sugar
- ⅓ from above basic recipe
- ¾ cup Walnuts or
- ¾ cup Pecans or
- Candied fruits or raisins
- Additional confectioner’ sugar for dusting
- Blend ingredients well as for a pie crust. Divide into 3 equal balls for uses below.
- Preheat oven to 375°F
- Using a third of the above Basic mixture, add the confectioners’ sugar.
- Add the walnuts (or substitutes) and blend together.
- Shape into small balls (walnut size).
- Bake on ungreased baking sheet or lined with parchment paper for 12 to 15 mins.
- Allow to cool completely, dust with powdered sugar and serve.
- This basic mix can be stored in container for a length of time.
- Best to use fresh raisins or raisins which are still moist.
- Remember to allow to cool to room temperature before powdering.
- Store finished cookies in a dry, sealed container.