| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 |
c |
Sugar |
| 2 |
c |
Ground Rice Crispies |
| 2 |
c |
Coconut |
|
|
Confectioners sugar |
INSTRUCTIONS
Snowballs are supposed to be made with ground nuts, but since Egoz (nut)
and Cheit (sin) have the same numerical value, it's a custom not to eat
nuts on Rosh Hashanah ( I didn't know this either until I was given the
recipe). So here is the Rosh Hashanah variation.
Mix all ingredients and refrigerate for 1 hour (let harden). Roll into
balls of desired size (1-1/2 inch diameter recommended). Place on Cookie
sheet.
Bake 350 degrees Farenheit for 20 minutes. Let cool, then freeze. Before
eating, coat thuroughly with confectioners sugar.
Tip: To coat, use a food-storage bag half filled with confecioners sugar
and some Snowballs and shake.
Posted to JEWISH-FOOD digest by weissom@nytimes.com on Sep 18, 1998,
converted by MM_Buster v2.0l.
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