Ingredients
2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies
Directions
1. In a large bowl, stir together the crushed cookies, the 1 cup powdered sugar, the almonds, and the 1/2 cup 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.
2. Shape cookie mixture into 1-inch balls. In a small bowl, combine the 1/3 cup powdered sugar and the 1 tablespoon crushed candies. Roll balls in powdered sugar mixture. Place on a large baking sheet or tray.
3. Cover and chill for at least 2 hours before serving. Roll balls again in powdered sugar mixture just before serving. Makes about 36 cookies.
From the Test Kitchen* •Place lemon drops in a heavy re sealable plastic bag. Use a meat mallet or a rolling pin to coarsely crush the lemon drops. Transfer coarsely crushed lemon drops to a food processor. Cover and process until finely crushed.
•Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 3 months
58 Day Dreams 
These sound and look delicious 🙂
As the baby grows you can contribute a range of food appropriate to the level
and simply squash away. The blending shaft and also the beaker that comes with
this blender, are both dishwasher safe. When the blender is immersed in to a
liquid, a whirlpool is created with the rotation of the blade drawing
within the ingredients as the food is mixing.
Wow, superb weblog format! How long have you
been blogging for? you make blogging look easy. The full look of
your web site is wonderful, as smartly as the content material!