Publisher Photo
Publisher Photo
The green color of these chocolate-coated cookies is certain to put you in the Christmas mood. Sprinkling them with crushed candies enhances the minty taste.—Jeannette Buesing, Whitmore Lake, Michigan
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + standing
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. + standing

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1 cup confectioners' sugar
  • 1 cup finely chopped walnuts
  • 1/4 cup green creme de menthe
  • 1 tablespoon light corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 teaspoon shortening
  • Crushed starlight mints, optional

Directions

In a large bowl, combine the wafer crumbs, confectioners' sugar, walnuts, creme de menthe and corn syrup. Roll into 3/4-in. balls; place on waxed paper.
In a microwave, melt chocolate and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper; immediately sprinkle with crushed mints if desired. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
To Make Ahead: These cookies can be made up to one week in advance. Store in an airtight container in a cool dry place.
Originally published as Holiday Spirits in Taste of Home Christmas Annual Annual 2010, p166

Nutritional Facts

1 each: 108 calories, 6g fat (2g saturated fat), 1mg cholesterol, 12mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1 cup confectioners' sugar
  • 1 cup finely chopped walnuts
  • 1/4 cup green creme de menthe
  • 1 tablespoon light corn syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 teaspoon shortening
  • Crushed starlight mints, optional
  1. In a large bowl, combine the wafer crumbs, confectioners' sugar, walnuts, creme de menthe and corn syrup. Roll into 3/4-in. balls; place on waxed paper.
  2. In a microwave, melt chocolate and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper; immediately sprinkle with crushed mints if desired. Let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
To Make Ahead: These cookies can be made up to one week in advance. Store in an airtight container in a cool dry place.
Originally published as Holiday Spirits in Taste of Home Christmas Annual Annual 2010, p166

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