These takeoffs on bourbon balls are better the day after they're made
Combine liqueur, corn syrup, and instant coffee granules; let mixture stand 5 minutes.
Stir until granules dissolve.
Combine cookie crumbs, 3/4 cup powdered sugar, and chopped almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in an airtight container up to 1 week.
Note: For testing purposes only, we used Kahlúa for coffee-flavored liqueur.
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