Painted Glass Balls hanging from the Christmas tree
Chocolate Coconut Balls
Fruit 'n Nut Balls
And of course...
#SundaySupper has a special guest who knows a thing or two about cookies. Janet Keeler, Food & Travel Editor for the Tampa Bay Times and author of Cookielicious will be joining us during out chat tonight with tips on baking for the Ultimate Cookie Exchange and also to answer any of your baking questions. So go ahead, grab a glass of milk and join us for The Ultimate Cookie Exchange tonight. We are giving away 5 signed copies of Cookielicious during the chat.
Ginger Bourbon Balls
Prep Time: 20-30 minutes
Cook Time: n/a
Keywords: dessert ginger whisk(e)y nuts Christmas cookie American winter
Ingredients (~6 dozen)
- 1 c. granulated sugar
- finely grated zest of 1 fat lemon
- 2½ c. (~100) crushed ginger snaps
- 1 c. finely ground hazelnuts
- 1 c. powdered sugar
- ¼ c. bourbon
- ½ tsp. pure vanilla extract
- 3 Tbs. golden syrup
- 2 Tbs. water
Combine sugar and lemon zest in a food processor. Pulse to combine. Pour onto a large sheet of wax paper or parchment paper. Set aside.
Combine crushed gingersnaps, ground hazelnuts, powdered sugar in the bowl of a food processor and pulse to combine. Whisk together the bourbon, vanilla, golden syrup, and water and drizzle over the crumb mixture; pulse until everything comes together.
Shape into ½ tablespoon-sized balls. Roll in the lemon sugar. Store in an airtight container.note:
These freeze well. Simply set out on a parchment lined baking tray and freeze until solid. Transfer to a freezer-safe zippered baggie for up to one month. Plus, the alcohol keeps them soft enough, that if you get a hankerin', you can reach into the freezer and grab a boozy bite!
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Check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!
And now, prepare for the Ultimate Holiday Cookie Exchange: