| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate rum balls to liven holiday spirits.

Christmas Spirits Cookies

32 chocolate crème-filled sandwich cookies (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

1. Break up cookies and crush into fine crumbs in food processor fit with a stainless steel blade (about 2 cups crumbs). Add 1/2 cup of sugar, walnuts and 1-1/2 tbs. of the coffee powder. Process thoroughly. Add corn syrup and gradually mix in brandy, liqueur, or rum to form a thick paste. Form into 1 inch balls.
2. In small bowl mix the remaining 1/4 cup powdered sugar and the remaining 1/2 tablespoon coffee powder. Roll balls in sugar mixture to coat.
3. Cookies may be stored in loosely packed between sheets of wax paper or aluminum foil in alright container for up to two weeks.

Makes about 48 1-inch balls.

Recipe and photograph provided courtesy of the Walnut Marketing Board.