I’ll say it – my biggest follower never really get’s his due. For all of those who have been following the blog, you have all become very fond with our own dear Phoenix Fresser, none other than HaRav Yitzchok Entin, who apparently likes fressing while abiding in Phoenix.
Until they create a way to send food over the internet – and no, putting it through the cd slot, does not work, it’s very hard to share our gastronomical goodness with the fresser from phoenix. So when my sister in law Dvora came in for the weekend, I figured it’s a good opportunity to send some Kosher Gastronome samplings back with her.
If you’ve been really following the blog, you also know that Herr Fresser is also a very big advocate of bourbon, the inferior version of whiskey. So I figured, what better dish to send back then these honey ginger bourbon cookies.
I found the recipe on the website CookiesOnFriday, and they are so simple to make, they require no oven, and take upwards of 5 minutes to make.
Start with some gingersnap cookies
and crush them up to make fine crumbs, and combine it with powdered sugar, and chopped pecans
Then take chocolate and honey, and melt it (you can do it in the microwave, just stop the microwave and mix ever 10-15 seconds to prevent it from burning)
and mix that with the bourbon
Then pour all that over the gingersnap-sugar-pecan mixture, and mix to combine.
and that’s it
I told you this was easy.
One word of caution though – so normally whenever cooking/baking with alcohol, the alcohol actually gets cooked out (never 100%, but most of it will be cooked out), in this case – since it doesn’t get baked, the alcohol doesn’t magically disappear, it’s still there, so if you do make them and feed them to your kids, all I ask is you take a video and post a link on the site.
The other thing is – I didn’t taste these cookies because they were dairy, and I was not, but from the feedback I got from my brother in law, they were very bourbon-y, so if you’re not particular to that, you might want to tone it down a bit, but heck – it’s your liver!
Also – this recipe can probably made with graham cracker crunbs instead of gingersnap cookies, if you want to try and make them parve. Lemme know how it goes.
Phoenix Fresser’s honey Ginger Bourbon Cookies
- 1 cup gingersnap cookie crumbs
- 1 cup powdered sugar
- 1 cup finely chopped pecans
- 1 ounce unsweetened chocolate
- 1-1/2 tablespoons honey
- ¼ cup bourbon
- Additional powdered sugar
- Put gingersnap cookies in a ziploc bag, and smash the hell out of them, until they form really fine crumbs
- Combine gingersnap crumbs, sugar and pecans in a large bowl.
- Combine chocolate and honey in a small bowl and microwave for 30 seconds; stir until chocolate is melted.
- Blend in the bourbon.
- Stir the liquids into the crumb mixture and stir to combine.
- Shape into 1 inch balls. Roll the balls in powdered sugar. Refrigerate until firm. The flavor of the balls improves with time.