Bourbon Balls

Yum! Etsy can do know wrong when it comes to their Eatsy recipes. This is another little wonder, simple and delicious! Enjoy! The following images and text are courtesy of Etsy.

Eatsy: Bourbon Balls

Etsy.com handmade and vintage goodsPhoto by Kimberley Hasselbrink

continentaldrift

My mother does not like it when I adapt her recipes, but I am a rule-breaker where recipes are concerned. So when I called to ask about bourbon balls, those funny-tasting holiday treats that I vaguely recalled her making when I was young, I warned her that I would undoubtedly fuss with her recipe.

They were, and are, more of a grown-up thing — that intensely boozy flavor wasn’t so appealing as a kid. But now? That strong aroma of bourbon, coupled with a hint of chocolate and the vaguely gingerbready flavors of gingersnaps — well, it tastes like the embodiment of Christmas festivity. They’re wonderfully nostalgic — the kind of thing you might expect at a Mad Men holiday party, but very of the moment now that bourbon is so well-loved again. Their simplicity makes them welcome in this busiest of months.

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.

All photos by Kimberley Hasselbrink

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

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