2cupsshortbread cookies finely crushed (about 7 ounces)
1cuppowdered sugar
1/2cupalmondstoasted and finely chopped
1/2cuplemon drop candiesfinely crushed
2tbsp. light corn syrup
2tbsp. milk
2tbsp. buttermelted
1/3cuppowdered sugar
lemon drop candiesfinely crushed
Instructions
In a large bowl, stir together the crushed cookies, 1 cup of powdered sugar, almonds and crushed candies. In a small bowl, stir together corn syrup, milk and melted butter. Stir the corn syrup mixture into the cookie mixture until well combined.
Shape cookie mixture into 1-inch balls. Place 1/3 cup powdered sugar in a small bowl. Roll balls in the powdered sugar. Place balls on a large baking sheet.
Cover and chill balls on baking sheet for at least 2 hours. Roll balls again in powdered sugar just before serving. If desired, garnish with finely crushed lemon candies. To store: Layer cookies between sheets of wax paper in airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.