Tuesday, 8 March 2016


Yield: Makes about 28 cookies (serving size: 1 cookie)

2 1/4 cups chocolate sandwich cookie crumbs (we used crumbs made from Oreo cookies)...
1 cup finely chopped pecans
3/4 cup sifted powdered sugar
1/3 cup sweetened flaked coconut (optional)
1/4 cup light corn syrup
1/4 cup strawberry preserves
3/4 cup sifted powdered sugar

1. Combine cookie crumbs, pecans, 3/4 cup powdered sugar, and coconut, if you'd like, in a large bowl; add corn syrup and preserves. Stir until well blended.

2. Shape mixture into 1-inch balls, using 1 level tablespoon of mixture for each. Roll balls in 3/4 cup powdered sugar. Roll each ball again so it'll be coated very well.

**Store cookies in an airtight container up to 1 week

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