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Noggy Bourbon Balls

Noggy Bourbon Balls

17March2013
Written by Scott
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Vintage staffer Shari's latest holiday creation: inspired by our faithful customer Mike Merriam

Noggy Bourbon Balls (yield 5 dozen cookies)

For the cookies:

2 cups butter, room temperature

1 cup icing sugar

2 tablespoons eggnog (or milk)

1 tablespoon vanilla extract

2 tsp bourbon

4 cups all purpose flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon salt

 

For the glaze:

1 cup icing sugar

2 tablespoons bourbon

Water (if necessary)

 

For the topping (optional):

2 tablespoons granulated sugar

1 teaspoon cinnamon

½ teaspoon nutmeg


 

Cookies:


 

  • Preheat oven to 300° F.


 

  • In a medium sized bowl, combine flour, cinnamon, nutmeg, cloves and salt.


 

  • Beat butter until creamy.Add icing sugar and beat until light and fluffy.In a separate (small) bowl, combine eggnog (or milk), vanilla extract and bourbon.Once butter is light and fluffy, add the milk mixture and mix well.


 

  • Add flour mixture and stir until just combined.


 

  • Roll dough into balls (1 inch in diameter) and place on cookie sheet, leaving an inch or so in between balls.Bake at 300° F for 15-18 minutes, or until bottoms are lightly browned.


 

  • Once baked, let sit on rakes until completely cooled.


 

Glaze:


 

  • For the glaze, combine icing sugar & bourbon and mix until completely smooth.If too thick, add a bit of water to thin out (if too thin, add a bit more icing sugar).When cookies are cooled, drizzle glaze over them, or dip cookies into it, whatever you prefer.


 

Topping:


 

  • If using, combine the topping ingredients and lightly sprinkle the sugar mix over the glaze.Do this quickly or the glaze will set and your sugar will not stick.


 

Note:Bourbon can be substituted with rum or vanilla, if preferred. 

 

 

 

Last Updated on Dec102013