To start this post, we would like to give a BIG Thank You to Lisa at Drugstore Divas who featured our blog this past Wednesday, and a friendly “Welcome!” to any of her followers that have come our way. If you haven’t stumbled upon this great blog yet… you must! Coupons galore(!!!!) and for anyone experimenting in the kitchen you can’t resist anything that will help out your pocket. Can we say, SAVINGS!
This post is centered around those who enter the kitchen on this very green holiday wanting something quick, easy, no-bake and of course full of alcohol! Come on, who can resist a sweet alcoholic cookie on St. Patricks day? Yes, thats right: Whiskey Cookies! … Or what I like to call Leprechaun Balls! They are a rendition of the popular Bourbon/Whiskey ball-shaped cookie made from crushed vanilla wafers, that you might find around the holiday season that usually cheer up any family get-together.
We used Bushmills Irish Whiskey because of its smooth finish, but any Irish whiskey will do for this holiday treat. We went ahead and made them the traditional way and rolled them in powdered sugar, as well as the bon-bon way. By dipping them into our favorite semi-sweet chocolate, and white chocolate (dyed with green food coloring) topped off with some green and gold sugar crystals, we transformed these potent morsels into an enjoyable St. Patricks Day themed treat!
- 1 box vanilla wafers
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- ¾ cup pecans or walnuts
- 2 tablespoons light corn syrup
- ⅔ cup Irish Whiskey
- In a food processor crush vanilla wafers until a fine powder, and transfer into a large bowl. Then use the food processor to chop the pecans/walnuts into small pieces, add to bowl. Add powdered sugar and cocoa powder and mix together.
- In a separate bowl whisk the whiskey and corn syrup together. Then slowly add whiskey mixture to dry ingredients until mixture is tacky to the touch.
- Roll into bite sized balls and either toss in powdered sugar or if dipping in melted chocolate place on parchment/wax paper on a cookie sheet and place in the refrigerator to set.
- Keep in an airtight container in the refrigerator for up to 2-3 weeks.