Yield
Makes about 4 dozen

These takeoffs on bourbon balls are better the day after they're made

How to Make It

Step 1

Combine liqueur, corn syrup, and instant coffee granules; let mixture stand 5 minutes.

Step 2

Stir until granules dissolve.

Step 3

Combine cookie crumbs, 3/4 cup powdered sugar, and chopped almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.

Step 4

Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in an airtight container up to 1 week.

Step 5

Note: For testing purposes only, we used Kahlúa for coffee-flavored liqueur.

Ratings & Reviews

jmpyatt's Review

jmpyatt
November 30, 2008
I love dark choc and these were great. Used Kahlua and Lorne Doone cookies and put Hershey's dark choc cocoa in the cookie crumbs. Were a little dry before making into balls so I brewed some hot, strong coffee and used it to get the right consistency. Loved them to death.