| 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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