Let the gingersnap mixture sit, so that it is firm enough to roll.

Gingersnap bourbon balls recipe. Web i chose this recipe when my so requested bourbon balls for the holidays because 1) gingersnaps and bourbon was such a killer combo in our thanksgiving cheesecake and 2) i had most of the 900 g tin of cookies to use up. Stir in bourbon and corn syrup. You can enjoy them with coffee or tea or as a gift to impress your friends and family.

Mix in bourbon until smooth and well blended. Transfer to the refrigerator and chill for 45 minutes. While it sits pulse the remaining walnuts, sugar and salt in a food processor until finely ground.

Taking a page from smitten kitchen, i used pecans, 1/2 c bourbon, a touch of honey and rolled them in various sprinkles. * blend the bourbon and the corn syrup together. Procedure * combine gingersnap crumbs, finely chopped walnuts, sugar and cocoa.

Place in single layer in shallow pan. * shape into 1 inch balls and roll in confectioners sugar and cocoa. In a small saucepan, combine the butter and chocolate chips and heat over medium low heat, stirring occasionally until the chocolate is melted and smooth.

Leftover gingersnaps work too!) or vanilla wafer crumbs or chocolate wafer cookie crumbs Melt almond bark per the. Place cookie dough balls on a parchment paper lined baking sheet.

Web 1 mix cream cheese and 2 cups cookie crumbs until blended. Using a teaspoon to help gather mixture for each ball, shape mixture into 3/4 to 1 balls. Us 3 cups vanilla wafers, ground 1 cup powdered sugar 3 tablespoons white corn syrup (karo syrup) 1⁄2 cup bourbon (or brandy) 1 cup nuts, chopped (i use pecans) powdered sugar (for rolling balls into)