Liqueur scented uncooked cookies have always been popular around the holidays. This variation of a traditional rum ball mixes the heady flavors of chocolate, espresso, and orange liqueur for a wonderful cocktail party pick me up. These are simple and easy to make, but they are not a last minute dessert. For the flavors to blend, the cookies need to be made at least 1 week and up to a month ahead of time. They can even be made up to six months ahead of time and frozen.

Ingredients

1/2 cup - orange liqueur
1 tablespoon - instant espresso powder
2 tablespoons - grated orange rind
2 1/2 tablespoons - light corn syrup
9 ounce box - chocolate wafer cookies
1 cup - toasted hazelnuts
1 1/2 cups - confectioners' sugar
1/2 - cup sugar

Instructions

In a small bowl mix the orange liqueur, espresso powder, orange rind, and corn syrup until the espresso dissolves. Set aside. Place the cookies in a food processor or blender. Process the cookies until powdered. Add the hazelnuts and process until finely chopped. Add the confectioners' sugar and mix until well combined. Pour the liqueur mixture into the food processor or blender. Process until the mixture forms a thick moist dough. Roll the dough into one inch balls, then roll each ball in the granulated sugar. Layer the balls between waxed paper in a tightly sealed container.

Preparation Time

Preparation Time : 20 minutes
Cooking Time : None
Chilling Time : None
Total Time : 20 minutes, plus 1 week of aging time

Number of Servings

Makes 48 cookies