1 box vanilla wafers, crushed (NOT fat free or “light”)
3 ½ cups of chopped walnuts
3 ½ cups of powdered sugar
7 tablespoons of baking cocoa (2 tablespoons per cup of crushed wafers)
5 ¼ tablespoons white corn syrup (1 ½ tablespoons per cup of crushed wafers)
7/8 cup of whiskey (1/4 cup per cup of crushed wafers)
Another cup or so of powdered sugar to roll the cookies in.
Instructions: Using the sharp knife-edged blade, chop the nuts in a food processor until they range from crumb- to ¼”-size. Set them aside in a separate bowl. Chop the vanilla wafers into very small crumbs. Set those aside in the bowl with the chopped nuts. Change the blade to a strong metal one that can blend heavy dough. Dump the nuts and cookie crumbs back into the food processor. Add everything else, whiskey last. Mix thoroughly, stopping to scrape the sides of the container, until all ingredients are blended. Take 1-2 tablespoon-size bits of dough and roll in as thick a layer of powdered sugar as possible. Store refrigerated in a sealed container. If you need to stack them, use wax paper or parchment paper to keep the layers apart and the cookies as round as possible.
Although the dough is certainly tasty these are actually much better after a few days, weeks, or even a month of curing in a sealed container in your refrigerator. If they are to be your new Favorite Christmas Cookie, remember to make them a couple weeks beforehand. These are VERY whiskeyish, so not everyone will like them but everyone WILL know what you have been eating. And if you put them out at a gathering, include a small sign saying "these contain whiskey" in the event a guest does not/cannot consume liquor. (Liquor does not "cook out" of an unbaked cookie.)
Merry Christmas and Happy Holidays to all of you!