RUM, MINT AND BOURBON BALL KEBABS
February 22, 2012 10:48AM
Updated: March 23, 2012 8:01AM
MAKES 48 BALLS (12 KEBABS)
2 1/4 cups ( 1/2 recipe) finely ground ShortbreadButter Cookies, or more as necessary (see recipe below left)
3/4 cup confectioners’ sugar 1 cup pistachios, toasted and ground 1 cup peanuts, toasted and ground
1 cup pistachios, toasted and ground
1 cup peanuts, toasted and ground
1/3 cup rum or bourbon
1/4 cup Dutch-process cocoa powder
1/8 cup confectioners’ sugar
1/4 cup shredded sweetened coconut
1/8 cup cocoa powder
1/8 cup sesame seeds
1/4 cup chopped pistachios
1/4 cup chopped peanuts
Combine the ground cookies, confectioners’ sugar, pistachios and peanuts.
Stir in the corn syrup and rum (or bourbon), and mix well. Add more corn syrup or cookies as necessary to make a mixture that you can form into a ball.
Divide the mixture in half, add the cocoa powder to one half and form two balls.
Wrap in plastic wrap and chill for 30 minutes. Shape into 1-inch balls.
Roll the balls in one topping per ball or mix and match, pressing the topping into the surface. Place on bamboo skewers to serve.
Nutrition facts per cookie ball: 193 calories, 12 g fat, 6 g saturated fat, 24 mg cholesterol, 17 g carbohydrates, 3 g protein, 129 mg sodium, 1 g fiber
Crazy About Cookies