CREAM FILBERTS

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 filberts or hazelnuts
FOR THE 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 F.

In a mixing bowl, cream shortening and sugar. Add egg and vanilla; mix well.

Combine the flour, baking powder, and salt; add to creamed mixture. Roll heaping teaspoonful into balls; press a filbert into each and reshape so dough covers nut. Place on ungreased baking sheets.

Bake at 375 degrees for 12-15 minutes or until lightly browned. Cool on wire racks.

TO GLAZE THE COOKIES:
Combine first three glaze ingredients. Dip entire top of cookies. Roll in sugar.

Yield: about 5 dozen
Note: These are also referred to "moth balls" because of their size and appearance.

---

MOTH BALL CANDY

2 cups chopped hazelnuts
1 cup powdered sugar
3 egg whites
36 whole hazelnuts
powdered sugar for coating

Preheat oven to 300 degrees F.

Place chopped hazelnuts in food processor with sugar and pulse until finely ground.

Lightly beat egg whites by hand. Slowly add ground hazelnut mixture and mix into workable dough. Dough should be moist but workable. Take a heaping teaspoonful of dough and roll into a ball. Place on a lightly greased baking sheet. Press a whole hazelnut into each cookie.

Bake abouit 30 minutes or until golden and firm. Let cool and sprinkle with powdered sugar.

Source: alt.rhode_island/Edwin Ellinwood/Dec 2 2004