Fudgy Bourbon Balls
Then I added a new tiny wonderful human to the mix and needless to say, the song has not changed. So, I’m going retune it. It’s better to have too many ideas than too few, after all, I’m sure there will be a time when these kids don’t call (sob) and the apartment is finally clean and organized and there are no items left on my tumbling to-do list when I’ll maybe even miss the chaos the chaos of feeling like I was barely keeping afloat. Plus, seriously, this was such an unquestionably excellent year, from impendingbabies, actual babies, missing front teeth, a new weekly digest newsletter, and even crazy milestones, like the 1000th recipe on this site (my favorite cocktail, go make yourself one, I’ll wait). How could I want to change a thing?
Adapted from Melissa Clark
Makes about 42 with a 1 tablespoon scoop
· 2 1/2 cups chocolate cookie crumbs or about 260 grams chocolate cookies
· 1 1/2 cups pecans, toasted and cooled
· 1/2 cup bourbon
· 1 cup powdered sugar
· 3 tablespoons unsweetened cocoa powder
· 1 1/2 tablespoons honey or molasses
1. Sprinkles, sanding or coarse sugar, additional chopped nuts, extra cookie crumbs or coconut to roll balls in
2. In the bowl of a food processor, pulse together the cookies, whole or already in crumbs, and pecans until the nuts are finely ground. In small dish, whisk together the bourbon, powdered sugar, cocoa and honey until smooth. Add to the food processor bowl and pulse until just combined.
3. Set aside at room temperature, uncovered, for 30 minutes to 1 hour, or up to 4 hours, to give the crumbs a chance to absorb the liquid and become more fudgy and easier to roll.
4. Scoop dough into about 1-inch or 1 tablespoon-sized balls and roll them in toppings of your choice. The balls can be stored at room temperature or in the fridge. If at room temperature, you can leave them covered for more moisture or uncovered if you like them with more of a crust. Balls will keep for as long as you can hide them from people.
Full Recipe:Click Here