1 package of semisweet chocolate chips (6 oz.)
3 T. corn syrup
1/4 C. superfine granulated sugar
2 t. instant coffee
1 t. boiling water
1/4 to 1/2 C. almond-flavored liqueur, about
1 C. crushed shortbread cookies (such as Lorna Doone's) (see note)
1/2 C. chopped walnuts (optional)
Combine chocolate chips, corn syrup, sugar, coffee and boiling water in top of double boiler. Heat over barely simmering water until chips are melted. Remove from heat. Stir in liquor a little at a time, then add cookie crumbs and walnuts. Add additional liquor if needed. Cool and then chill in the refrigerator. Shape chilled dough into 1-inch balls. Roll in powdered sugar. Keep in tightly covered container in refrigerator. Makes 40 to 45 cookies.
Notes: If using Lorna Doone cookies you will need about 15 cookies.
Dough is very soft. If it becomes too sticky to work with, return to refrigerator.