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Back to Recipe List	* Exported from MasterCook * Whiskey Sweets Recipe By : Food Processor Cuisine by Bonnie Stern Serving Size : 40 Preparation Time :0:00 Categories : Volume 12-05 May 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups pecans -- (300 mL) 8 ounces vanilla wafers -- (225 g) 1 1/4 cups icing sugar -- (300 mL) [powdered sugar] 4 ounces semi-sweet chocolate -- melted (120 g) 2 tablespoons honey -- (30 mL) 1/3 cup whiskey -- (75 mL) **Garnish** Pecans, icing sugar Put the pecans into the work bowl of a food processor fitted with the steel blade; process with a pulsing action until finely chopped. Set aside 1/2 cup (125 mL) of the nuts to be used as a garnish. Add the vanilla wafers and process with an on/off on/off pulsing action until crushed. Set aside 1/2 cup (125 mL) of the icing sugar for garnish. Mix the remaining sugar with the vanilla wafer crumbs. Add the honey, chocolate and whiskey; process until the crumbs are completely saturated. Form the mixture into 1-inch (2-cm) balls; roll half of them in the reserved chopped pecans and roll the other half in the reserved icing sugar. Author's note. "These confections keep well and actually taste better 3 or 4 days after they have been made." Suggested variation. Substitute rum, brandy or any liqueur of your choice for the whiskey, changing the name of the sweets accordingly. Makes forty 1-inch (2-cm) sweets. From Food Processor Cuisine by Bonnie Stern; 1978. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 May 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 3g Fat (43.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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