This bourbon ball recipe packs a punch! When I'm shaping the cookies I can feel the coolness of the bourbon on my hands.
This is one of my Italian cookie recipes I make for the holiday season. They make great gifts for co-workers, babysitters, neighbors, vet, friends - etc. I stick them in an airtight jar and tie a festive ribbon around the top.
This recipe is from my grandma. And I love it because even if I change a few things - it still reminds me of our holidays. So you can go into this knowing there are oodles of substitutions ideas (see below). Feel free to experiment, but stick with the ratios - so that these hold together well.
If this wasn't exactly what you were looking for - and you are hunting for an Italian Holiday Cookie Platter. Here's what I make.
These are Italian Dessert Recipes passed down to me from my grandma and great-grandma:
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Owner and Creator of Italian Dessert Recipes
* 1 cup gingersnaps (see substitution ideas below)
* 1 cup chopped walnuts
* 1 cup confectioners sugar
* 3 teaspoons unsweetened cocoa powder
* 1/4 cup bourbon
* 1 1/2 teaspoons light corn syrup
* 1/3 cup cocoa and confectioners sugar
* Combine gingersnap crumbs, finely chopped walnuts, sugar and cocoa.
* Blend the bourbon and the corn syrup together.
* Add the gingersnap crumb mixture and mix well.
* Shape into 1 inch balls and roll in confectioners sugar and cocoa mixture.
* Put these in airtight container like a Tupperware and refrigerate at least 24 hours before serving.
* Actual prep time is about . But they do need to sit. (Don't forget!)
You can use pecans. But most Italian dessert recipes call for walnuts or almonds. And almonds I definitely wouldn't try to work with. I'm sure pecans would taste just fine though.
There tons of alternatives. BUT you may need to add a bit of spices to get the bourbon to flavor. I've noted those to the right of the suggestions:
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