Zinfandel Port Balls

Adapted from Sunset

1 package (12 oz.) vanilla sandwich cookies
1/2 cup unsweetened Dutch-process cocoa powder
1 cup pecans, whole
3/4 cup pecans, coarsely chopped
1/4 cup dark corn syrup
1/2 cup Zinfandel Port or other Port
1/2 cup powdered sugar

In a food processor, whirl vanilla wafers, cocoa powder and 1 cup whole pecans until fine crumbs form. Add Port and corn syrup to the crumb mixture and whirl again until blended.  Scoop out the very sticky mixture into a bowl and add 3/4 cup coarsely chopped pecans.  Mix in pecans with a spoon until fully incorporated.

Roll into 1-inch balls and place on parchment paper.  You may have to wash your hands after every ten balls rolled as your hands get sticky from the mixture. Roll each ball in powdered sugar and place on a lovely tray.

 

- Recipe courtesy of Cathy Pollak