Snowballs

Ingredients

• 1/2 cup white sugar
• 2/3 cup crushed pineapple, well drained
• 1/4 cup butter (well drained)
• 1/2 cup minced pecans
• 1 coconut, grated
• 1/2 pt. whipping cream
• 1 egg, separated

Method

1. 1

   Cream butter and sugar, add beaten egg yolk, add nuts.

2. 2

   Fold in egg white which has been beaten stiff and crushed pineapple.

3. 3

   Put one cookie flat on waxed paper.

4. 4

   Cover with pineapple mixture.

5. 5

   Top with another cookie.

6. 6

   Makes 12.

7. 7

   Wrap individually in waxed paper.

8. 8

   Keep in refrigerator 48 hours.

9. 9

   Whip cream and sweeten with sugar, cover cookies with whipped cream and cover with grated coconut.

10. 10

    Put pineapple mixture in equal piles before stacking snowballs so they will be more uniform in size.

11. 11

    I like to use three cookies to each snowball.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 27. The excerpt below is the record exactly as published.

SNOWBALLS 1/2 cup white sugar 2/3 cup crushed pineapple, 1/4 cup butter (well drained) 1/2 cup minced pecans 1 coconut, grated 1/2 pt. whipping cream FFV lemon thins 1 egg, separated

Cook this with the app: pantry check, scaling, and the assistant.