Zinfandel Port Cookies
rec.food.cooking/Elizabeth Pruyn (1995)
Source: Sunset Magazine, November, 1994
Makes about 4 dozen cookies

1 package (12 oz.) vanilla wafer cookies
1/2 cup Dutch cocoa
1 cup dark corn syrup
1/2 cup Greenstone zinfandel port or other port
About 1/2 cup powdered sugar

In a food processor, combine cookies, cocoa, and pecans. Whirl until reduced to fine crumbs; pulse for several seconds.

Or by hand, put cookies in a heavy-duty plastic bag, seal shut, and crush cookies with a rolling pin. Finely chop pecans and mix with cookie crumbs and cocoa.

Add corn syrup and port. Continue to blend or mix until well blended, about 15 seconds if using a food processor.

Using your hands, form dough into 1-inch balls; roll in powdered sugar. Serve, or store airtight up to one month; for longer storage, freeze up to two months. Just before serving, roll balls in more powdered sugar if a white snowball effect is desired.