Recipe for Bourbon Balls
1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey
Pulse the pecans in the bowl of a food processor until they are coarsely ground. ...
Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients
are combined. Place in a bowl.
Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45
minutes.)
Remove the dough from the fridge.
Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size.
Toss to coat in a bowl of powdered sugar.
Store in the fridge for up to a week.
1 1/2 cups crushed ginger snap or vanilla wafer cookies (tip: use Mi-Del ginger snaps to make it gluten free)
1 cup pecans (or walnuts)
1/2 cup confectioner’s sugar, plus more for dusting
1/4 cup bourbon (or rum)
2 tablespoons cocoa powder
2 tablespoons honey
Pulse the pecans in the bowl of a food processor until they are coarsely ground. ...
Add the crushed ginger snaps, along with the confectioner’s sugar, bourbon, cocoa powder and honey. Pulse until the ingredients
are combined. Place in a bowl.
Chill until thoroughly cooled in the refrigerator, about two hours. (You can expedite this by chilling in the freezer for about 45
minutes.)
Remove the dough from the fridge.
Using a teaspoon as a measure, roll out small balls with your hands, about one inch in size.
Toss to coat in a bowl of powdered sugar.
Store in the fridge for up to a week.
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