Directions Edit

  1. Break up cookie and crush into fine crumbs in food processor fit with a stainless steel blade (about 2 cups crumbs).
  2. Add ½ cup of the sugar, the walnuts and 1½ tbsp of the coffee powder.
  3. Process thoroughly.
  4. Add corn syrup and gradually mix in brandy, liqueur, or rum to form a thick paste.
  5. Form into 1-inch balls.
  6. In small bowl mix the remaining ¼ cup powdered sugar and the remaining ½ tbsp coffee powder.
  7. Roll balls in sugar mixture to coat.
  8. Cookies may be stored in loosely packed between sheets of wax paper of aluminum foil in airtight container for up two weeks.

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