It’s day two of our ten days of Vintage Christmas Cookies, and today we have one that turned out to be a personal favorite of mine.
These lovelies are Chocolate-Filled Snowballs, and they are basically a pecan crescent cookie with a Hershey’s kiss stuffed inside.
I’ve seen this cookie, or versions of it, floating around recently in modern cookbooks and whenever I see it I always want to try it. Unfortunately (or fortunately, depending on how you look at it) almost all of the time I have to test new recipes is spent on vintage ones. So, I was surprised and pleased when I came across it in a 1972 issue of Maid of Scandinavia Mail Box News because then I knew that trying it was a done deal. Although, I don’t know why I was surprised. It seems that a lot of really good recipes originated or had their roots in mid-century cooking.
- ½ lb soft butter
- ½ cup sugar
- 1 tsp vanilla
- 2 cups sifted all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1 5 ounce pkg chocolate kisses
- Confectioner’s sugar
- Beat sugar, butter and vanilla until light and fluffy.
- Add sifted flour and nuts and blend well. Chill dough.
- Remove foil from kisses. Shape dough around kisses, using about 1T dough. Roll into ball. Be sure to cover kiss completely.
- Place on ungreased cookie sheet and bake in 375 degree oven for 12 minutes or until set but not brown.
- Cool slightly, then remove to wire racks.
- While still a little warm, roll in confectioner’s sugar. Makes about 2 dozen cookies.
Even Tom was excited.
See, you can see it in his face.
“Make sure you show me the center of the cookie so everyone can see the chocolate.”
“These are really, really good.”
“Are they? I am really excited about them.”
“You should be. I can feel my arteries clogging as I chew, but they are so good I can’t stop.”
The Verdict: Very yummy
From The Tasting Notes:
The nut cookie base is good, even on its own. It has a good texture and a good vanilla flavor, but when you add in the chocolate kiss it becomes delightfully decadent.