Twenty-Five Days of Cookies: Port Balls

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Christmas is twenty days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

We’ve all heard of rum balls but port ball? Why not? After all, port is a very popular drink here in Belgium. I have yet to see a restaurant menu that doesn’t offer a wide selection of this rich drink on its menu. And wander into the wine section of any shop and the selection of port is literally overwhelming. (When we were in Albania for some reason it was impossible to find port in any shop so I guarded my stash closely and foreign visitors knew the quickest way to please their hostess was by bringing a bottle with them). But, since it is so readily available here, when I saw this recipe from The Noble Pig, I just knew I had to make them. Sure enough, I wasn’t disappointed and found myself making a second, larger batch. So try them yourself. You won’t be disappointed. I promise.

PORT BALLS

1 – 11 ounce package Nilla Wafers
1/2 cup unsweetened Dutch-process cocoa powder
1 cup pecans, whole
3/4 cup pecans, coarsely chopped
1/4 cup corn syrup
1/2 cup Port
1/2 cup confectioners sugar

  • In a food processor, pulse the Nilla wafers, cocoa powder and 1 cup whole pecans until fine crumbs form.
  • Add the Port and corn syrup to the crumb mixture and pulse again until well 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.
  • Place the confectioners sugar on a large plate and roll each ball in the sugar.

Yields: 48 inch balls

 

 

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