We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, December 7, 2010

Cookie Recipe #339 - Mocha Rum Balls

This rum ball is made with a mixture of crushed gingersnaps (the hard ones), coconut, chopped walnuts, dissolved coffee crystals and a coconut-rum liqueur. After forming into balls, these little morsels are rolled in either cocoa powder or powdered sugar. They look pretty on a plate served at your Christmas party. (If time permits, make a week ahead and store in an airtight container to allow the flavor to intensify).

Ingredients: 2 cups finely crushed ginger snaps (place in a resealable plastic bag and push a rolling pin back and forth over the bag until cookies are crumbs), 1 cup powdered sugar, 1/2 cup shredded coconut, 1/2 cup finely chopped walnuts, 2 tablespoons cocoa powder, 1 teaspoon instant coffee crystals, 1 tablespoon boiling water, 2 tablespoons corn syrup, 4 tablespoons coconut-rum liqueur, powdered sugar and cocoa powder for rolling.

Instructions: Combine ginger snaps, powdered sugar, coconut, walnuts and cocoa in large mixing bowl. In a small saucepan heat water to boiling: add coffe crystals and stir to dissolve. Add corn syrup and heat gently until blended. Pour over dry ingredients and mix using tips of fingers. Add only enough liqueur to hold ingredients together when squeezed.

Shape dough into 1 inch balls and roll either in powdered sugar or cocoa powder. Store in an airtight container unti flavors blend (at least 1 day; 1 week if possible). If desired, roll again in powdered sugar or cocoa just before serving.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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