Yup, I wrote that. Jack. Daniels'. Balls. (Get your mind outta the gutter...hehe). Seriously, though, these are the perfect little dessert cookie to bring to a holiday party. Who's not going to love chocolate and leftover gingerbread cookie scraps rolled into little balls infused with a hefty amount of Jack Daniels?? I was really drawn to this after I made gingerbread houses, and realized I was going to have way more gingerbread cookie scraps than I could personally snack on. I thought about grinding them and making pie crusts or parfaits, but while looking in a family cookbook for an italian sprinkle cookie recipe I came across these little gems. There were two versions listed, rum balls and Jack Daniels Balls. I happened to be able to spot a half full bottle of Tenessee whiskey out of the corner of my eye at that very moment, making this little encounter quite serendipitous. I like to refer to my foodie experiences dramatically. These have a serious kick of Jack Daniels and would be great at a holiday party. Cheers, Merry Christmas!
Jack Daniels Balls
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) salted butter, cut into pieces
1 cup gingerbread, finely ground
3 tbl Jack Daniels whiskey
1/2 cup powdered sugar
1/2 cup cocoa powder
Melt the chocolate and butter in a metal bowl set over a pot of simmering water. Remove from the heat and add the gingerbread crumbs and Jack Daniels. Mix to combine. Chills for 1 hour or until firm enough to roll into balls. Roll the mixture by tablespoons into balls and set on a sheet of parchment paper over a large cookie sheet. Freeze for about 15 minutes. Meanwhile whisk together the powdered sugar and cocoa. Roll the balls in the mixture and chill before serving. **Makes about 40 balls.
Source: Family Recipe