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Boozy Cookies!

d
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! :)

--Dommy!

  1. c
    coll Nov 30, 2005 05:47 PM

    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.

    1 Reply
    1. re: coll
      n
      N Tocus Nov 30, 2005 10:46 PM

      If it's for an office party so you can get away with a drippier thing than cookies, consider baba au rhum. The cakes sit in about an inch of very alcoholic syrup.

    2. m
      Mad Nov 30, 2005 09:21 PM

      Change to rum and call them rum balls as I always did.

      1. h
        hobokeg Dec 1, 2005 05:38 AM

        i used to love bourbon balls when i was a kid. i remember ones made from ground up nilla wafers. does anyone have a recipe?

        9 Replies
        1. re: hobokeg
          c
          coll Dec 1, 2005 06:44 AM

          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!!

          1. re: coll
            h
            hobokeg Dec 1, 2005 06:55 AM

            wow, thanks coll! i remember helping to make them and roll them in confectioners' sugar when i was a kid. i think these will be going into my christmas baskets, if i can find a reasonable substitute for nilla wafers here in england!

            1. re: hobokeg
              a
              AnneInMpls Dec 1, 2005 12:45 PM

              I found this note on Epicurious.com:

              "To the cook abroad, animals crackers are a pretty good sub for vanilla wafers, and are available in some form in many european and latin countries- give it a shot. Good luck!!"

              Anne

              1. re: AnneInMpls
                h
                hobokeg Dec 2, 2005 04:02 AM

                oh thanks for that. i think i'll go peruse the shelf at Sainsbury's soon and do taste tests!

            2. re: coll
              c
              Claire Dec 1, 2005 09:36 AM

              This sounds great but I am allergic to nuts (probably why I've never had them) - how can I make them without the nuts/what can I substitute so that it still holds together?

              1. re: Claire
                c
                coll Dec 1, 2005 09:44 AM

                I don't think the nuts are necessary to hold it together, it would just be more like a truffle. The corn syrup and the wetness of the bourbon are what holds it together, from my observations.

                1. re: Claire
                  t
                  toodie jane Dec 5, 2005 01:03 PM

                  I definitly think the nuts are essential to the fat content of the bourbon or rum balls. You may need to add some other fatty ingredient, or the taste and texture will be off. but what?.... maybe use a fatty cookie like the oreos (gosh, that sounds horrible)dunno....

                  1. re: toodie jane
                    coll Nov 16, 2013 08:30 AM

                    I also make a version with Oreos, I call them Chef's Balls (in honor of South Park!) Just sub equal amount of Oreos for Nilla Wafers.

                2. re: coll
                  c
                  ctflowers Nov 28, 2007 08:23 PM

                  This recipe sounds great, Coll. I have everything in the house to make these, so I'll post again afterwards....that is, if I don't eat too many "testing" them, lol.

              2. a
                AnneInMpls Dec 1, 2005 12:38 PM

                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.

                Anne

                11 Replies
                1. re: AnneInMpls
                  d
                  Dommy! Dec 1, 2005 02:11 PM

                  Interesting! Especially for the Chocolate and booze fiends in this office... Do you crush just the cookie part of the oreo or the whole cookie?

                  --Dommy!

                  1. re: Dommy!
                    a
                    AnneInMpls Dec 1, 2005 03:12 PM

                    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.

                    Anne

                    1. re: AnneInMpls
                      f
                      Funwithfood Dec 1, 2005 03:33 PM

                      I look forward to the recipe!

                      1. re: Funwithfood
                        a
                        AnneInMpls Dec 2, 2005 09:32 AM

                        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!)
                        granulated sugar

                        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.)

                        Variation:
                        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.

                        1. re: AnneInMpls
                          f
                          Funwithfood Dec 2, 2005 10:39 AM

                          Thanks!

                          1. re: AnneInMpls
                            d
                            Dommy! Dec 2, 2005 11:01 AM

                            Thanks SO much!! I can't wait to try a test batch... heh... heh!!!!

                            --Dommy!

                            1. re: AnneInMpls
                              b
                              boozy balls Dec 6, 2005 10:10 AM

                              light or dark rum?

                              1. re: boozy balls
                                a
                                AnneInMpls Dec 7, 2005 10:46 AM

                                Amber or dark rum, depending on how much rum flavor you want. I use amber or medium-brown rum - nothing terribly expensive, but just what I have around.

                                Anne

                              2. re: AnneInMpls
                                i
                                IHeartMuffins Dec 19, 2008 01:51 PM

                                Hi!
                                Can you please tell me if these dry and "harden" a bit after a day or 2? I've made de nilla wafer ones, and they were perfect for mailing because they're not soft after 24hours. Thanks

                                1. re: AnneInMpls
                                  r
                                  rachelgsg Nov 24, 2011 12:11 PM

                                  these look delicious! how many does this recipe normally yield?

                          2. re: AnneInMpls
                            c
                            Cinnamon Nov 28, 2006 02:35 AM

                            Wow. Just wow on the Oreo rum balls with cherries.

                          3. q
                            Querencia Nov 24, 2011 03:19 PM

                            Why change? People are probably looking forward to what they happily remember. That's how traditions begin.

                            1. h
                              huntergms Dec 15, 2011 06:09 PM

                              Non-Chocolate Rum Balls:
                              (and some co-workers have the audacity to complain they taste "too rummy")

                              2 cups Nilla wafers - crushed to powder
                              1/2 cup walnuts finely chopped
                              1 c. sugar
                              1/4 cup white rum
                              1/3 cup butter
                              Powdered Sugar

                              Mix dry ingredients...now mix in the rum....now the butter. Roll into balls, then roll those balls into powdered sugar. Let sit half hour and re-roll in powdered sugar...store in airtight container in fridge for at least a week (two weeks better - as the sugar dissolves over time and it becomes less grainy - just be sure to hide them well in that fridge).

                              3 Replies
                              1. re: huntergms
                                h
                                huntergms Dec 15, 2011 06:12 PM

                                Wishing to someday make a "Big Lebowski" cookie tin that incorporates the liquors/ingredients of a white russian....someday.

                                1. re: huntergms
                                  i
                                  Isolda Dec 15, 2011 07:08 PM

                                  My recipe doesn't contain butter, uses powdered sugar instead of granulated, and has double the rum. I also use about 3 cups of crushed vanilla wafers, possibly more, to absorb all that rum. To make your white russian cookie, why not use 1/4 cup Kahlua and 1/4 cup vodka? If I didn't already have two containers of bourbon balls and rum balls, I'd do it myself.

                                  1. re: Isolda
                                    h
                                    huntergms Dec 15, 2011 07:46 PM

                                    Can you give your recipe for your rum balls?

                                    As far as the Lebowski balls - I just can't justify the vodka - wait a minute - unless it is flavored... vanilla vodka maybe...hmmm. Also, could you make the balls look like bowling balls?

                                2. s
                                  sandylc Dec 15, 2011 09:30 PM

                                  Martha Stewart's rum balls are a a bit more complicated to make, but very very good. I coat them in ground, toasted nuts rather than the crunchy sugar, though. Or a powdered sugar/cocoa mix might work.

                                  http://www.marthastewart.com/351250/r...

                                  1. Tehama Nov 16, 2013 08:26 AM

                                    Hi all!

                                    Does anyone have a conversion chart for rum or brandy flavor in lieu of actual rum / brandy in recipes?

                                    Any help would be much appreciated! I'd love to try out some boozy cookies with the rum and brandy flavor I have on hand.

                                    Thank you!

                                    1. iL Divo Dec 11, 2013 10:04 AM

                                      just finished rum&bourbon balls-all decorated, all rolled in various things.

                                      rum is chocolate (so dark brown)
                                      bourbon isn't (so looks more blond)

                                       
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