32 chocolate creme-filled sandwichcookies (such as Oreo’s) 3/4 cup powdered sugar 1 1/4 cup toasted California walnuts 2 tablespoons instant coffee powder 2 tablespoons light corn syrup 1/3 cup brandy, coffee liqueur, or rum
Break up cookies and crush into fine crumbsin food processor fit with a stainless steel blade (about 2 cupscrumbs). Add 1/2 cup of sugar, walnuts and 1-1/2 tbs. of thecoffee powder. Process thoroughly. Add corn syrup and graduallymix in brandy, liqueur, or rum to form a thick paste. Form into1 inch balls.
In small bowl mix the remaining 1/4 cuppowdered sugar and the remaining 1/2 tablespoon coffee powder.Roll balls in sugar mixture to coat.
Cookies may be stored in loosely packedbetween sheets of wax paper or aluminum foil in alright containerfor up to two weeks.
Makes about 48 1-inch balls.
Recipe and photograph provided courtesyof the Walnut Marketing Board.
Cookie Thief! (18 December 2012 – Day 312)If the Christmas SpiritsCookies recipe was useful and interesting, you can share it with your friends or leave a comment.