VIENNESE COFFEE BALLS

Steps:

• 1. Combine crushed cookies, the 1 1/4 cups powdered sugar, the nuts, cocoa powder, coffee crystals and cinnamon. Add brewed espresso, coffee or water, using just enough to moisten. 2. Form mixture into 1 1/4 inch balls. Roll balls generously in the 1/2 cup powdered sugar. Place balls on sheet of waxed paper; let stand until dry (about 1 hour). Before serving, roll balls again in powdered sugar, if desired. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.