Chocolate-Filled Snow Balls

Thanksgiving has come and gone.

Black Friday is behind us.

Which means it's beginning to look a lot like Christmas!

Well, in the kitchen anyway.

Yesterday I decided to try my hand at a cookie that has become a bit of a tradition this time of year: Chocolate-Filled Snow Balls.

This recipe comes from a fifty plus-year-old cookbook entitled the Mother's Club Cookbook, which belonged to my grandmother. The cookbook is chock-full of all kinds of amazing recipes, all compiled from the local ladies who made them. It's a little amusing when you read a recipe and it simply says, "refrigerate dough," or, "bake until done." Well, okay, but how long? An approximation even? Although, I think that's how you know it's a good recipe; these were the recipes inside someone's head, not written down in a fancy, published book or found on the Internet.

Well, let's get down to business.

Chocolate-Filled Snow Balls
{Recipe by J. Kraska}

Ingredients:

1/2 lb. of Soft Margarine
1/2 Cup Sugar
1 Teasp Vanilla Extract
2 Cups Sifted Flour
1 Cup Finely Chopped Pecans or Walnuts
1 5 oz. Bag of Hershey_®'s Kisses®
Powdered Sugar

Directions:

Beat margarine, sugar and vanilla until light and fluffy. Add sifted flour and nuts and blend well. Chill dough. Remove foil from chocolate kisses. Shape dough around kisses, using about 1 tablespoon dough for each kiss. Roll to make ball, making sure to cover kiss completely. Place on ungreased cookie sheet and bake at 375 for 12 minutes or until set, but not brown. Cool slightly. Remove from cookie sheet carefully. While still warm, sprinkle tops with powdered sugar. When ready to use, once again roll in powdered sugar. Makes 40 cookies.

It's really a very straight-forward recipe. Regarding how long to chill the dough, I chilled it for about two hours and would recommend to allow at least an hour or two. 

These cookies are fairly quick, simple to make and oh-so-yummy. Not to mention quite festive!

Bon Appetit! 

— E