Another recipe from "100 Best Cookies"
2 cups crushed shortbread cookies
1-1/4 cups sifted powdered sugar
1 cup finely chopped nuts
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons instant coffee crystals or instant espresso powder 3/4 teaspoon ground cinnamon
4 to 5 tablespoons brewed espresso or strong coffee, or water
1/2 cup sifted powdered sugar
Sifted powdered sugar (optional)
Directions
1. In a large mixing bowl combine crushed cookies, the 1-1/4 cups powdered sugar, the nuts, cocoa powder, coffee crystals, and cinnamon. Add brewed espresso, coffee, or water, using just enough to moisten.
2. Form into 1-1/4-inch balls. Roll generously in the 1/2 cup powdered sugar. Place on a sheet of waxed paper and let stand until dry (about 1 hour). Store in a tightly covered container at room temperature for up to 3 days. Before serving, roll again in powdered sugar, if desired. Makes about 30 cookies.
1-1/4 cups sifted powdered sugar
1 cup finely chopped nuts
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons instant coffee crystals or instant espresso powder 3/4 teaspoon ground cinnamon
4 to 5 tablespoons brewed espresso or strong coffee, or water
1/2 cup sifted powdered sugar
Sifted powdered sugar (optional)
Directions
1. In a large mixing bowl combine crushed cookies, the 1-1/4 cups powdered sugar, the nuts, cocoa powder, coffee crystals, and cinnamon. Add brewed espresso, coffee, or water, using just enough to moisten.
2. Form into 1-1/4-inch balls. Roll generously in the 1/2 cup powdered sugar. Place on a sheet of waxed paper and let stand until dry (about 1 hour). Store in a tightly covered container at room temperature for up to 3 days. Before serving, roll again in powdered sugar, if desired. Makes about 30 cookies.
NOTE: I loved making and eating these chocolate-coffe balls. Some people found them too sweet ....... what do they know!!!! ;)
Rating: 4 1/2 yums yums
No comments:
Post a Comment