Whiskey Balls

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whiskey

Whiskey Balls

Gluten-free, lactose-free, FODMAP friendly

Yield: About 1 ½ dozen

Traditional Christmas cookies for grown-ups: The alcohol is NOT baked out of them. Adding 2 or 3 of these to a plate of sugar cookies and/or snowball cookies really perks up the plate. My family recipe called for vanilla wafers and corn syrup, but the FODMAP friendly Rice Flour Sugar Cookies (elsewhere on this site) provide a good crumb-base. The difference is that these require a pause mid-recipe to let the rice flour absorb liquid. I discovered that fact while making this batch; it’s why some of the cookies in this photo are decidedly lumpy! In a head-smack moment, I realized I should give the gluten-free flour time enough to soften. It worked.

Ingredients

Instructions

  1. Chop walnuts fine on a cutting board. Place cookies inside a large Ziploc bag and use a rolling pin to reduce them to crumbs.
  2. Place cookie crumbs, nuts, and cocoa in a medium bowl. Mix well.
  3. Add maple syrup and whiskey. Mix well again. Cover tightly and let sit 30 minutes, so the gluten-free rice flour can absorb the liquids.
  4. Pour powdered sugar into a small bowl. Roll dough into ¾” balls between your hands, then roll in powdered sugar.
  5. Whiskey balls are best stored frozen in an airtight container, cushioned with additional powdered sugar. Like other gluten-free baked goods, they tend to become dry and crumbly if stored at room temp.
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