The Hungry Canary

1990 Christmas Collection · Mother’s Cookbook

Chocolate Snowballs

Contributed by Betty O’Neill.

Jump to Ingredients

Ingredients

  • 1 cup unsifted flour
  • Pinch salt
  • ¼ cup unsweetened cocoa
  • 1 quarter-pound stick butter
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup finely chopped walnuts
  • Confectioners’ sugar, for coating

Directions

  1. Preheat oven to 350°F.
  2. Mix flour, salt and cocoa together. Cream butter, granulated sugar and vanilla.
  3. Gradually work flour mixture and walnuts into butter mixture; dough will be stiff.
  4. Shape teaspoon-sized portions into marble-sized balls and place about 1 inch apart on a lightly greased baking sheet.
  5. Bake 15 minutes. Cool thoroughly on wire rack; roll in confectioners’ sugar.
  6. Store in tightly covered container lined with wax paper.

Kitchen Notes

Original yield: four dozen.

Archived historical recipe; not newly kitchen-tested.

Original Source

Submitted by Betty O’Neill, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 23. From Mother’s cookbook collection.