Mixture yields intense flavor


October 02, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mary Ann Schmitt of Baltimore requested a recipe for creme-de-menthe balls. "As I remember, they were not baked but were refrigerated and made with crushed vanilla wafers and creme de menthe. Thanks for your help."

Wayne M. Brewster of Rapid City, S.D., responded with tester Laura Reiley's recipe choice.

Creme-de-Menthe Balls

Makes approximately 24 balls

1/3 cup light corn syrup

1/4 cup creme de menthe

3 tablespoons creme de cacao

two 8-ounce packages chocolate-wafer cookies, crushed

1/2 cup ground almonds

24 slivered almonds, for garnish

In a medium bowl, stir together corn syrup, creme de menthe and creme de cacao. Add wafer crumbs, stirring until all ingredients are combined and moistened. With hands, knead mixture until well mixed.

Form into 1-inch balls, then roll each ball in ground almonds. Press 1 slivered almond into top of each. Store in tightly covered container for at least 1 week, to blend flavor.

Tester Reiley's comments: "I chose the recipe because it most closely resembled the request, except for the fact that this recipe uses chocolate wafers and the requester remembered a recipe using crushed vanilla wafers.

"By all means, this recipe could substitute vanilla wafers, but the intense chocolaty, minty flavor of these chocolate-wafer balls is hard to beat. These seem especially appropriate as festive holiday cookies, and they have the added bonus of keeping very well in an airtight tin. The balls are moist, with nice texture lent to them by the ground almonds and a delicious chocolate-mint smell."

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