Chocolate Balls
5 eggs
1 tsp. vanilla
3 1/2 sticks margarine
2 1/2 lbs. Flour
4 cups sugar
1 cup cocoa
2 tsp. baking powder
1 tbsp. cinnamon
1 tbsp. allspice
3/4 cup ground pecans
Beat eggs and vanilla in small bowl and
set aside. Blend flour, sugar, cocoa,
baking powder, cinnamon, allspice, and
pecans. Mix by hand, then add margarine.
Continue to knead until well blended,
then add the mixture of eggs and
vanilla. Roll into small balls. Bake at
350˚ for 15-20 minutes. They will crack
a little on top.
When they are cool and very dry, roll
lightly in powdered sugar. As with all
Italian cookies, they will stay fresh
for several months as long as they are
put away properly. Put in tin containers
lined with waxed paper and sealed
tightly.
Betty in MS
http://www.nancyskitchen
