- Dommy! Nov 30, 2005 04:48 PM
It's that time of year again! Christmas Cookie time! :) Well, last year I made some bourbon balls to give as gifts here in the office and they were a hit! I perfer to try something new this year, but I also don't wanna disapoint those wanting to sneak in a little nip at work again... LOL!
So hounds, what are your favorite boozy cookie recipes! :)
Nothing is as boozy as bourbon balls! For certain co-workers, nothing will compare, and I still ship them to people I no longer work with. I have some Greek cookie recipes that have brandy, ouzo, wine that type of thing but it gets baked out, although it results in a very tender cookie.
Those are the ones I make.
I pkg Nilla wafers
1 cup pecans
1 cup confectioner sugar
1 1/2 Tbsp cocoa (I use more myself)
3 Tbsp lite corn syrup
1/4 cup bourbon (I always use Jack Daniels though)
Crush wafers and nuts in food processsor. Add sugar, cocoa, corn syrup and bourbon. Mix well.
Measure out teaspoonful of mix and roll into ball. Roll ball in something else like nuts or choc if you want (I ususally don't). They stay good for weeks and weeks.
If you eat 3 or 4 of these on an empty stomach, you will feel it!!
I make rum balls out of Oreo cookies - it's essentially the Nilla Wafers recipe with crushed oreos and rum instead of bourbon. I usually leave out the nuts, roll the balls in granulated sugar, and let them "mellow" for a day or two. They're amazingly good.
For an extra treat, I use rum-soaked cherries as the center of the balls. (If I remember to soak a jar of sour cherries in rum for a week or two.) Kirsch is nice, too.
You put the whole cookies in a food processor and whizz until they're tiny, tiny crumbs. I think the filling adds to the creaminess and makes them more truffle-like.
If I remember tonight, I'll type in the exact recipe - these rum balls are so good that my super-gourmet friend demanded the recipe, and didn't even mind when I confessed about the Oreo cookies.
Midnight Rum Balls
1 small package (8.5 oz.) Oreo cookies
1/2 cup confectioner's sugar
1 cup finely chopped nuts (optional - I leave 'em out)
3 Tbsp unsweetened cocoa powder (sweetened cocoa is fine, too)
2 Tbsp corn syrup
1/3 cup rum (don't use more!)
Put whole cookies in food processor and whiz until finely crushed. In medium bowl, combine crumbs, powdered sugar, nuts, and cocoa. Blend in corn syrup and rum. Wet hands and shape mixture into one-inch balls; roll in granulated sugar. Store covered, in a cool place. (Rum balls are better after they have "mellowed" for a day or two.)
Prepare marinated cherries: soak a jar of sour cherries in rum or kirsch for a week or two. When ready to use, drain cherries well, then pat dry. Wrap mixture around a cherry and roll in sugar as above.
I've also made these cookies with a different alcohol - Chambord (black raspberry liqueur) is really nice. I'll bet an orange liqueur would be good, too.
Why change? People are probably looking forward to what they happily remember. That's how traditions begin.