
It was described to me by my husband as a pure white ball of sugar surrounding a nut... a whole nut, not pieces. He said it was basically a sugar ball surrounding an almond. That's all he remembered. It did not sound the least bit familiar to me but I tucked it away in my brain and spent about an hour online the other night trying to track it down. The nut inside wasn't an almond, but a filbert... but I'll forgive his memory lapse as a child he wouldn't know the difference!
The first thing I came across was a recipe to make my own... which I copied down in my files to surprise him with. But then I grinned as I found a company that still makes them!!! Difficult to find, but not impossible I ordered a pound of them and will surprise my husband with them when they are delivered later this week. Since they are a bit costly with delivery charges I'll be making them from scratch from now on.
Cream Filberts or Cream Nuts or even Mothballs or Snowballs
1 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup whole shelled filberts or hazelnuts
GLAZE:
2 cups confectioner's sugar
3 Tablespoons water
2 teaspoons vanilla extract
Granulated sugar or about 60 crushed sugar cubes
Preheat oven to 375 degrees. In a mixing bowl, cream shortening and sugar, add egg and vanilla; mix well.
Combine the flour, baking powder, and salt and add to creamed mixture. Roll heaping teaspoonfuls of the dough into balls; press a filbert into each and reshape so dough covers the nut. Place on ungreased baking sheets.
Bake at 375 degrees for 12-15 minutes or until lightly browned. Cool on wire racks. Combine first three glaze ingredients; dip entire top of the cooled cookies into the glaze. Roll in sugar.
