Zinfandel Port Cookies
Source of Recipe
Internet
List of Ingredients
Makes about 4 dozen cookies
1 package (12 oz.) vanilla wafer cookies
1/2 cup Dutch cocoa
1 cup dark corn syrup
1/2 cup Greenstone zinfandel port or other port
About 1/2 cup powdered sugar
In a food processor, combine cookies, cocoa, and pecans. Whirl until reduced to fine crumbs; pulse for several seconds.
Or by hand, put cookies in a heavy-duty plastic bag, seal shut, and crush cookies with a rolling pin. Finely chop pecans and mix with cookie crumbs and cocoa.
Add corn syrup and port. Continue to blend or mix until well blended, about 15 seconds if using a food processor.
Using your hands, form dough into 1-inch balls; roll in powdered sugar. Serve, or store airtight up to one month; for longer storage, freeze up to two months. Just before serving, roll balls in more powdered sugar if a white snowball effect is desired.
Recipe
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