Merry Christmas everyone! This time of year can be difficult when living with dietary restrictions. For weeks, dozens of cookies and other baked goods have filled my house and I have watched my family and friends indulge in them. However, having dietary restrictions does not mean you cannot enjoy alternative treats! My sister made bourbon balls for a company cookie exchange and I was inspired to make my own gluten-free version. I hope you can indulge in holiday treats, restricted or not.
Makes about 40 balls
- 2 1/2 cups “cookie” crumbs (I used Honeygrams by Schar) pulverized in a food processor. Make sure to measure 2 1/2 cups after the cookies have been processed.)
- 1 1/4 cups pecans
- 1/2 cup Makers Mark (or other high quality bourbon)
- 1 cup confectioners’ sugar, plus additional for rolling
- 3 heaping tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons honey
- In a food processor, pulverize the cookie crumbs and measure out 2 1/2 cups.
- Pour the cookies crumbs back into the bowl of the food processor and pulse together with the pecans until the pecans are finely ground.
- In a separate bowl, stir together the bourbon, 1 cup confectioners’ sugar, the cocoa powder, and honey. Add the mixture to the food processor and pulse until combined. Let the dough rest, uncovered, at room temperature for at least 4 hours or overnight. Letting the dough sit will dry it out a bit as needed.
- Use your fingers to roll the dough into balls and then roll the balls in confectioners’ sugar. Store the balls in an airtight container (if you like them moist) or keep uncovered if you want them to develop a crunchy sugar crust on the outside. Sprinkle with (or roll the balls in) additional confectioners’ sugar just before serving.