Thursday, February 20, 2014

Recipe for Bourbon Balls

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.

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