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INGREDIENTS:
1 package of semisweet chocolate chips (6 oz.)
3 T. corn syrup
1/4 C. superfine granulated sugar
2 t. instant coffee
1 t. boiling water
1/4 to 1/2 C. almond-flavored liqueur, about
1 C. crushed shortbread cookies (such as Lorna Doone's) (see note)
1/2 C. chopped walnuts (optional)
Powdered sugar
WHAT TO DO:
Combine chocolate chips, corn syrup, sugar, coffee and boiling water in top of double boiler. Heat over barely simmering water until chips are melted. Remove from heat. Stir in liquor a little at a time, then add cookie crumbs and walnuts. Add additional liquor if needed. Cool and then chill in the refrigerator. Shape chilled dough into 1-inch balls. Roll in powdered sugar. Keep in tightly covered container in refrigerator.
Makes 40 to 45 cookies.
Notes: If using Lorna Doone cookies you will need about 15 cookies.
Dough is very soft. If it becomes too sticky to work with, return to refrigerator.
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