| 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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