Painted Glass Balls hanging from the Christmas tree
Chocolate Coconut Balls
Fruit 'n Nut Balls
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!