Margarita Balls
Mix one box (12 oz.) vanilla wafers, crushed into crumbs, with 1/2 lb. ground blanched almonds. Melt four 1-oz. squares white chocolate according to package directions. In blender, process 1/4 cup tequila, 1/4 cup orange marmalade, 2 Tbs. lime juice, and 2 Tbs. light corn syrup until smooth and stir, along with melted chocolate, into crumb mixture. Shape into 1" balls and coat with sugar. Store in refrigerator. Makes 4 dozen balls.
Mexican Coffee Balls
Mix one box (9 oz.) chocolate wafers, crushed into crumbs, with 1/2 lb. ground blanched almonds, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar. Dissolve 2 Tbs. instant coffee in 1/3 cup coffee liqeuer and stir into crumb mixture with 1/2 cup light corn syrup. Shape into 3/4" balls and roll in cinnamon sugar. Store in refrigerator. Makes 5 dozen.
Kentucky Bourbon Balls
Mix one box (9 oz.) chocolate wafers, crushed into crumbs, with 1/2 lb. finely chopped pecans, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar. Stir in 1/2 cup light corn syrup and 1/3 cup bourbon. Shape into 3/4" balls and roll in chocolate sprinkles. Store in refrigerator. Makes 5 dozen.
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