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Christmas Spirits




  1. Break up cookies and crush into fine crumbs in food processor fit with stainless steel blade (about 2 cups crumbs).
  2. Add 1/2 cup confectioners' sugar, walnuts and 1 1/2 tablespoons of coffee powder. Process thoroughly.
  3. Add corn syrup and gradually mix in brandy, liqueur, or rum to form thick paste. Form into 1-inch balls.
  4. In small bowl, mix remaining 1/4 cup confectioners' sugar and 1/2 tablespoon coffee powder. Roll balls in sugar mixture to coat.

Yield: approximately 48 (1-inch) balls

Cookies may be stored loosely packed between wax paper or aluminum foil in airtight container for up to two weeks.


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