Ingredients

3 oz. white choclatee bakng squares, cut up
1/4 cup light-color corn syrup
2-3 Tbsp. white crme de cacao
2 C. shortbread cookie crumbs (20 Keebler shortbread cookies)
1 c. finely chopped macadamia nuts or almonds, toasted.
* (toast then chop)
1/3 c. chopped dried apricots
Sifted powdered sugar

Directions

Use a food processor to make cookie crumbs and finely chop nuts. Chop apricots in the food processor using a little powdered sugar to keep pieces separated. Combine cookie crumbs, nuts, and dried apricots in a large mixing bowl. Melt white chocolate in a smal heavy saucepan over very low heat, stirring frequently. The best way to melt the choclate is to use a warming tray or use a double boiler. Remove from heat and add the corn syrup and creme de cacao. Stir until blended. Stir chocolate mixture into the crumb mixture. Form into 1 inch bals; roll in powdered sugar. Place on a sheet of waxed paper and let stand until dry. Store in an airtight container up to 1 week.
Roll the cookies in powdered sugar before serving. Makes 48.

Notes

* Toast almonds or Macadamia nuts on a baking sheet with a tablespoon of butter. Toss frequently to prevent burning.