Tequila Cookie Balls

Tequila Cookie Balls

StreuselThis week I thought I would put the alcohol in the Happy Hour treat!  Last Christmas my friend Cristy bestowed upon me the wonderful gift of Booze Balls!  Some had rum, some brandy and other’s had bourbon.  They were little bites of potent tastiness.

I recently went to Mexico, where in the Cancun airport, I bought some Tequila Cakes for co-workers.  It was after trying these cakes I thought I needed to make something sweet with Tequila in it!  Hence this adaptation from Fine Cooking’s Holiday Rum Balls.

 

 

Tequila Cookie Balls

makes about 30

 

3 oz. powdered sugar

6 oz. lemon wafer cookies

2 oz. salted and roasted macadamia nuts

2 oz. unsalted melted butter

1/4 c. tequila

1/4 t. ground cinnamon

1/4 t. salt

 

Tare a medium-sized bowl on a kitchen scale and weigh in the first three ingredients.  Add the cinnamon and salt.  Dump the contents of the bowl into a food processor.  Drizzle the melted butter and tequila on top and process about 20 seconds.  Scrape down the sides with a spatula and process another 20 seconds or until well combined.  Scrape the dough back into the bowl, cover with plastic wrap and refrigerate for 1 hour.  Once chilled, roll the dough into little balls (about 1 T.) and place on a baking sheet to chill in the refrigerator for about 10 hours.  Serve cold!

Tequila Cookie Balls

Place in little boxes and tie with a ribbon for a quick and easy gift.  Store in the refrigerator for several days or in the freezer for weeks.

Tequila Cookie Balls

 

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