| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cookies, Treats, No bake | 60 | Servings | |
INGREDIENTS
| 1 | c | Semisweet chocolate pieces; (6 oz pkg.) |
| 1/4 | c | Milk |
| 3 | tb | Light corn syrup 1/4 cup bourbon |
| 1 | pk | Chocolate wafers; crushed (about 2 1/4 cups) (9 oz) |
| 1 | c | Sugar |
| 1 | c | Nuts; finely chopped |
| 1/2 | c | Powdered sugar; sifted |
| 1/4 | c | Candied red cherries; finely chopped |
| Unsweetened cocoa powder OR Pistachio nuts; fine ground |
INSTRUCTIONS
Stir chocolate in a heavy small saucepan over low heat till melted. Stir in milk, corn syrup, and bourbon. Set mixture aside. Combine crushed chocolate wafers, granulated sugar, nuts, powdered sugar, and cherries in a large mixing bowl. Add chocolate mixture and stir till combined. Cover and let stand at room temperature for 30 minutes. Shape mixture into 1-inch balls and roll in cocoa powder or ground nuts. Store in an airtight container at room temperature up to 1 week. Makes 60 balls. Source: BH&G Christmas Cookies 1995. Mary Wilson, BWVB02B. Posted to MC-Recipe Digest V1 #953 by Nancy Berry <nlberry@prodigy.net> on Dec 11, 1997
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