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Viennese Coffee Balls (No Bake)

2 cups shortbread cookies, crushed
1 14 cups sifted confectioners' sugar
1 cup walnuts, finely chopped
2 tablespoons unsweetened cocoa powder
1 12 teaspoons instant coffee crystals or 1 12 teaspoons instant espresso powder
14 teaspoon ground cinnamon
4 -5 tablespoons brewed espresso or 4 -5 tablespoons strong coffee or 4 -5 tablespoons water
12 cup sifted confectioners' sugar
sifted confectioners' sugar (optional)


Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon. Add brewed espresso, coffee or water, using just enough to moisten. Form mixture into 1 1/4-inch balls. Roll balls generously in the 1/2 cup confectioners' sugar. Place balls on a sheet of waxed paper; let stand until dry (about 1 hour). Before serving, roll balls again in confectioners' sugar, if desired. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: www.food.com