Beth's Bourbon Balls

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Step 1

Crush pecans and gingersnaps in a food processor until finely ground, total yield 3 cups of processed nuts and cookies.

Step 2

Stir in cocoa and 2 cups of powdered sugar.

Step 3

Melt butter in a microwave safe bowl, stir in honey and molasses. Pour butter and bourbon into the dry ingredients.

Step 4

Thoroughly blend well until a dough forms. If it is still too soft or sticky, continue adding powdered sugar until the desired consistency is reached. The dough should roll into balls fairly easily without falling apart.

Step 5

Refrigerate dough for 1 hour or overnight, the dough will stay together better when it is cold.

Step 6

Roll dough into bite size balls and place on a cookie sheet lined with a non-stick baking mat or parchment paper.

Step 7

Melt chocolate with 1 tbsp shortening over a double boiler. Be careful not to burn.

Step 8

Dip balls into melted chocolate with a toothpick or two forks, and place back onto the lined sheet. Allow to cool completely until the chocolate has set.