| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chocolate, Cookies | 36 | Servings | ||
INGREDIENTS
| 3 | c | Vanilla wafer crumbs; about 250 g box |
| 1/4 | c | Water |
| 3 | tb | Instant coffee |
| 4 | oz | Semisweet chocolate |
| 1/2 | c | Tia Maria |
| 1 1/2 | c | Sifted powdered sugar |
| Pecan halves; optional |
INSTRUCTIONS
Place water in a medium size saucepan. Add coffee and stir over low heat until coffee is dissolved. Add chocolate and continue heating just until melted, stirring frequently. Remove from the heat and stir in liqueur. Blend wafer crumbs and sugar together; stir in liquid ingredients until well mixed. Shape into 1 inch balls. If desired, press a pecan piece in the center of each, flattening slightly. Store in a tightly covered container in a cool place for a least a week to allow flavors to blend. Makes about 3 dozen. Recipe by: Chatelaine magazine, November 1981 Posted to MC-Recipe Digest V1 #925 by Mardi <amdesjar@mb.sympatico.ca> on Nov 26, 1997
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