Christmas Spirits recipe

32 chocolate creme sandwich cookies
3/4 cup confectioners' sugar, divided
1 1/4 cups toasted walnuts
2 tablespoons instant coffee powder, divided
2 tablespoons light corn syrup
1/3 cup brandy, coffee liqueur or rum

Break up cookies and crush into fine crumbs in food processor fit with stainless steel blade (about 2 cups crumbs). Add 1/2 cup confectioners' sugar, walnuts and 1 1/2 tablespoons of coffee powder. Process thoroughly. Add corn syrup and gradually mix in brandy, liqueur, or rum to form thick paste. Form into 1-inch balls.

In small bowl, mix remaining 1/4 cup confectioners' sugar and 1/2 tablespoon coffee powder. Roll balls in sugar mixture to coat. Cookies may be stored loosely packed between wax paper or aluminum foil in airtight container for up to two weeks.

Makes approximately 48 (1-inch) balls.