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Honey-Ginger Bourbon Balls
Makes about 4 dozen balls
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Ingredients
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1
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cup gingersnap cookie crumbs
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1-1/4
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cups powdered sugar, divided
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1
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cup finely chopped pecans or walnuts
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1
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square (1 ounce) unsweetened chocolate
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1-1/2
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tablespoons honey
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1/4
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cup bourbon
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Combine crumbs, 1 cup powdered sugar and pecans in large bowl. Combine chocolate and honey in small bowl in top of double boiler; stir until chocolate is melted. Blend in bourbon. Stir bourbon mixture into crumb mixture until well blended. Shape into 1-inch balls; roll in remaining 1/4 cup powdered sugar. Refrigerate until firm.
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Note
These improve with aging. Store them in an airtight container in the refrigerator. They will keep several weeks, but are best after two to three days.
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© Publications International, Ltd.
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