• Servings: Makes 3 dozen
• 8 ounces chocolate sandwich cookies
• 3 ounces unsweetened chocolate
• 1/3 cup softened butter
• 1 1/4 cups powdered sugar
• 3 large egg yolks
• 1 teaspoon raspberry liquor

1. Crumble cookies in a blender, set aside.
2. Melt chocolate over double boiler.
3. Combine butter and powdered sugar, blend well.
4. Beat egg yolks into butter sugar mixture, 1 at a time.
5. Stir in chocolate and raspberry liquor.
6. Chill mixture.
7. Shape into 1/2-inch balls, roll in cookie crumbs.
8. Store in air tight container in cool, dry place or refrigerate.

What can I say, who doesn't like truffles?