The Monitor’s graphic designers, Jeanne Scarpato and Valerie DiGiacomo, are Faithful Foodies par excellence and I always love it when they contribute recipes.
Valerie adds to our growing collection of Christmas cookie recipes this week with a family treasure. I’ll let her tell it:
”Memories of being at my Grandmom Millie’s house, the days preceding Christmas are the best. There were always great smells and even better things to eat. The best were her cookies. Her Christmas Ball cookies are one of my favorites. I’ve made a few adjustments over the years…she used 1/4 teaspoon of lemon extract and I use fresh lime and some zest. And, Grandmom used to chop all the nuts and used a blender to chop the coconut. I let my food processor do the job for me!
I also love this recipe because it makes about 3 dozen cookies, which means some for us that day and enough to pack into a tin container and hide from Grandpop til Christmas company comes over.
I also have colored the coconut red and green to make the inside a little colorful and have crushed red and green jimmies and mixed them into the powdered sugar.” Valerie DiGiacomo
Christmas Ball Cookies
Ingredients: 2 eggs; 1 cup sugar; 2 teaspoons vanilla; 1/2 lime juice(2 teaspoons) with zest; 1 cup coconut; 1 cup chopped walnuts; 1 cup seeded dates; powdered sugar.
Directions: Using a food processor or blender, finely chop separately the coconut, then the walnuts and then the dates. Set aside. In a large bowl, blend eggs and sugar, then add vanilla, lime and zest. Stir in coconuts, walnuts and dates. Put the batter in a greased, 8 inch square glass pan. Bake at 350 degrees for 15 minutes. Stir. Return to oven and bake for an additional 30 minutes. When cool, roll into walnut sized balls. Then roll in powdered sugar.