Recipe: Inaugural Desserts

Strawberry & coconut bites, bourbon chocolate balls & wedding cookies

 

Strawberry & coconut delight bites

Ingredients

14 oz sweetened flaked coconut

2½ cups finely chopped nuts (such as walnuts)

1 can sweetened condensed milk (14 oz)

1 box strawberry gelatin

2 jars red sugar crystals

1 jar green sugar crystals


Preparation

In a medium bowl, combine milk, coconut, nuts, and gelatin powder, mixing well.

Cover and refrigerate for 48 hours.

Remove and form teaspoonful amounts into strawberry shapes.

Roll in red sugar. Roll green sugar on the end of each strawberry as a stem.

Store in refrigerator. Makes about three dozen.


 

Maker’s Mark bourbon chocolate balls

Ingredients

11 oz box Nilla wafers chopped

1 lb. walnuts chopped medium fine

2 tbsp of Hershey’s Cocoa Special Dark

2 tbsp chocolate Nesquick

¼ cup bourbon

1 cup of powdered sugar

2 sticks of margarine

1 lb. of melted semi-sweet chocolate chips


Preparation

Mix the butter and sugar; fold in the chopped wafers and nuts. Form into ¾- inch balls and refrigerate overnight.

Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.


 

Kourabiedes wedding cookies

Ingredients

1 lb.  sweet butter

½ cups powdered sugar

1 egg yolk

1 shot ouzo

1 teaspoon baking powder

8 tablespoons toasted almonds, (chopped fine)

1 teaspoon vanilla

4 cups all purpose, sifted flour

3 cups sifted confectioners’ sugar


Preparation

Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, vanilla flavoring,  and ouzo. Add the flour with the baking powder and beat for 15 minutes. Then add the chopped almonds and blend well.

Remove dough from the mixer and pinch off dough and shape in various designs, crescent, round, etc.

Place cookies 1 inch apart on ungreased cookie sheet or parchment paper and bake at 350 degrees for 20 to 25 minutes or until very lightly browned. Allow to cool slightly before removing from baking sheet. Carefully place on a flat surface that has been sprinkled with confectioners’ sugar, then sprinkle sugar on top of the entire cookies.

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