- 2 cups shortbread cookies finely crushed (about 7 ounces)
- 1 cup powdered sugar
- 1/2 cup almonds toasted and finely chopped
- 1/2 cup lemon drop candies finely crushed
- 2 tbsp. light corn syrup
- 2 tbsp. milk
- 2 tbsp. butter melted
- 1/3 cup powdered sugar
- lemon drop candies finely crushed
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.
Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Calcium: 9mg | Iron: 1mg