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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Tipsies

1 6-ounce package semisweet chocolate chips
1 tablespoon light corn syrup
1/3 cup bourbon
21/2 cups finely crushed vanilla wafers (71/2-ounce package)
1 cup finely chopped nuts
1/2 cup confectioners’ sugar

Melt chocolate chips in top of double boiler. Add corn syrup and bourbon. Mix well. Combine other three ingredients in large bowl. Pour chocolate mixture over dry ingredients and mix well. Let stand 30 minutes (no longer).
Shape into 1-inch balls and roll in confectioners’ sugar. Store in tightly closed container and let ripen several days before serving.
Tipsies can be kept in the refrigerator in a tight container for a long time (if you can keep them around).
Source: Gloria Madlinger, Clearwater

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