If you don't want to use
liqueur in your cookies and candies, look for the flavored syrups used
in flavored coffees. You may need a little less depending on the recipe.
They also come in sugar free.
If you make these ahead of time, before serving, add a little powdered
sugar to a sifter and give the bonbons a light coating.
1 package of semisweet chocolate chips (6 ounces)
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 (Amaretto)
1 C. crushed shortbread cookies (such as Lorna Doone's) (see note)
1/2 C. chopped walnuts (optional, lightly toasting them first will greatly
enhance the flavor)
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