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.
- 6 ounces Rice Flour Sugar Cookies
- 2 Tbsp cocoa
- 2 Tbsp maple syrup
- 3 Tbsp whiskey
- 1 cup walnuts
- pinch salt
- About ½ cup powdered sugar
- Chop walnuts fine on a cutting board. Place cookies inside a large Ziploc bag and use a rolling pin to reduce them to crumbs.
- Place cookie crumbs, nuts, and cocoa in a medium bowl. Mix well.
- 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.
- Pour powdered sugar into a small bowl. Roll dough into ¾” balls between your hands, then roll in powdered sugar.
- 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.