Serious Eats: Recipes

Bourbon Balls

Part of the fun of The Gourmet Cookie Book (aside from the cookies, of course) is the wonderful insight into food fashions of years gone by. Take these Bourbon Balls for example—they were created to be served on a midnight buffet for New Year's Eve circa 1980. The menu for this particular soiree is fantastically dated—crab roulade, wild rice waffles, and mushroom smitane (if you're wondering about that last one, it's mushrooms cooked in a brown sauce with sour cream and onions). But even if the rest of this early '80s menu doesn't stand the test of time, the bourbon balls should.

They're a decidedly grown-up no-bake cookie. The dough is a mixture of bourbon macerated raisins, chopped pecans, and crushed chocolate wafer cookies spiced up with a warm mix of cloves, ginger and cinnamon. Since the dough isn't baked, the bourbon really has a chance to make its boozy presence known. I'd love to see these bourbon balls paired with a Manhattan or and old-fashioned for an updated version of Gourmet's midnight buffet.

As always with our Cook the Book feature, we have five (5) copies of The Gourmet Cookie Book to give away this week.

Adapted from The Gourmet Cookie Book. Copyright © 2010. Published by Houghton Mifflin Harcourt. Available wherever books are sold. All Rights Reserved.

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