1 cup finely
chopped walnuts, pecans, pine nuts, almonds or hazelnuts
1 cup sifted confectioners'
1/3 cup favorite liqueur
1 to 2 tablespoons water
5 ounces semisweet
1 tablespoon vegetable shortening
6 ounces white baking
Line a cookie sheet with wax paper.
In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts,
confectioners' sugar and liqueur. Add enough of the water so crumbs hold together.
Shape mixture into 1-inch balls. Place onto prepared cookie sheet.
In a small, heavy saucepan heat semisweet chocolate and shortening over low heat
In another small, heavy saucepan heat white baking bar until melted. With a fork,
dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie
Dip remaining cookies into melted white baking bar to coat; place on cookie sheet.
With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag
pattern over cookies coated with semisweet chocolate.
Repeat with semisweet chocolate, drizzling over cookies coated with white baking
bar mixture. Refrigerate for about 30 minutes or until chocolate is firm.