Gingersnap Bourbon Balls Recipe
(From soyummy.com )
My grandmother made bourbon balls with “Nilla Wafers” every November, and placed them in her pantry in tins to “age” until Christmas. They were strong, and delicious. She loved to tell us and any waitress who would listen that “she’s not a drinker,” but she sure turned me into a fan of bourbon flavoured anything.
My dear husband loves gingersnaps, and found this recipe for me to try (since “Nilla Wafers” do not come in a gluten free version). I like these even better (sorry, Grandma!) and decided they would do quite nicely as an edible epilogue to Jenny Bayliss’s “Twelve Dates of Christmas,” which I read while getting myself psyched up for the holidays.
The author, who’s a baker herself, has protagonist Kate mixing up raspberry and whiskey truffles for her friend Matt’s Pear Tree Café. The process was described in such an easy and inviting way, I couldn’t resist making them. (I highly recommend aheadofthyme.com ’s raspberry truffle version, which turned out perfectly. Though admittedly, these bourbon balls photograph better.)
- 12 oz. gingersnap cookies*
- 1 tsp. ground ginger
- 1 1/2 tbsp. coconut oil
- 3 tbsp. molasses
- 3 tbsp. bourbon
- 8 oz. dark chocolate, melted (bag of dark chocolate chips)
- 4 oz. milk chocolate, melted (1/2 bag of milk chocolate chips)
*You can buy packages of gingersnaps in the grocery cookie aisle. Because I couldn’t find a gluten free version, I made my own with all purpose free flour (I like Bob’s Red Mill). Any recipe will do, but this one from a 1989 Better Homes And Gardens “New Cookbook” (printed the year I was married and remains my go to cookbook for all basic recipes) worked out great for me:
In mixing bowl, combine 1 1/4 cup all purpose (gluten free, if desired) flour, 1 cup brown sugar, 3/4 cups butter (I used vegan Earth Balance butter), 1/4 cup molasses, 1 egg, 1 tsp each baking soda, ground ginger, and cinnamon, and 1/2 tsp cloves. Beat on medium to high speed until thoroughly combined. Then beat in 1 cup more of the flour (2 1/4 cups flour total). Shape dough into 1-inch balls. Roll them in sugar (about 1/4 cup on a small plate or bowl). And bake in a 375 degree F. oven for 8-10 minutes. Cool. Makes approx. 48 cookies.
- In food processor, grind the cookies (about 20 of the BH&G New Cookbook version) to a fine crumb, and then add ginger, cinnamon, coconut oil, molasses and bourbon. Process until fully combined.
- Using a melon-baller, scoop two-tablespoonful rounds and roll them into balls. (If dough is too wet to form balls, add more gingersnaps to the food processor and keep whirling until a dough like consistency is formed). Skewer each ball with a toothpick and chill until firm.
- Melt dark chocolate chips in microwave in 15 second increments, stirring in between, until chocolate is smooth. Dip the chilled balls into the dark chocolate and allow to set on a lined baking sheet.
- Gently pull out the toothpicks. Melt milk chocolate chips (same method as dark chocolate) and, using a spoon, drizzle the milk chocolate over the bourbon balls and allow to set.
Once set, these keep well for several days in a Tupperware or tin at room temperature.
Next, curl up with a cup of tea, a bourbon ball and a holiday-themed book by a fire and some twinkling lights and enjoy the moment!