I thought I was finished baking all my Christmas cookies, but I started thinking hmmm….I already have one that’s green, but you know what would really complete this line up? A red cookie! So I started looking up recipes for “red cookies.” I found a bunch for different types of red velvet cookies and some sounded delicious, but I wasn’t quite sold. Then I remembered this book that I picked up last year:
This book is great. It’s filled with classic Christmas cookie recipes, both old and new, and from all over the world. If you want to pick up a copy (and you should), check it out on amazon.com.
Anyway, I started flipping through the pages, looking for something red. I did not find something red, per se, but I did however find something that I could make red – Chocolate Bourbon Balls. So I decided to give these a try. Apparently this cookie has its origins in the 1930’s, and there are many variations out there. So, I decided to throw one more into the mix. So I give you my take on this classic: Honey Whiskey Balls.
Before I share the recipe, I feel the need to mention a few things, mainly that these are somewhat STRONG. Not “get drunk off of one cookie” strong, but you can definitely taste the whiskey. So, if whiskey ain’t your thing, you may want to stick with sugar cookies. The original recipe called for bourbon, but I wanted to try Jack Daniel’s Honey Whiskey, and the feedback was all positive. Also, I used Merckens red colored chocolate to make them red. I love Merckens and highly recommend it for all your chocolate-y needs. And finally, the original recipe also called for pecans – I used walnuts. It worked out great. With that being said, heeeeerrrrrreeee’s the recipe!
Chocolate Honey Whiskey Balls.
What you’ll need:
2 1/2 cups Vanilla Wafers
1/2 cup confectioner’s sugar
1 cup ground walnuts
6 oz Merckens red chocolate wafers
1/2 cup Jack Daniel’s Honey Whiskey
3 tablespoons light corn syrup
What you’ll do:
In a food processor, combine the Vanilla wafers, confectioner’s sugar and walnuts until finely ground and set aside. Melt the chocolate according to the manufacturer’s directions (in the microwave or over the stove). Once melted completely, stir in the whiskey and corn syrup. Pour chocolate mixture into the dry ingredients, and mix until well combined. Let sit for about 30 minutes. Roll the mixture into walnut-sized balls, and roll each in granulated sugar until completely covered. It’s best to let these sit for a few days before serving, as they can be…somewhat powerful at first.
And thus, my Christmas Cookie lineup was complete.