48 small cookies
Consider these as a rich-tasting, rugged cousin to the rum ball. They’re small, but they pack quite a punch.
MAKE AHEAD: The cookies can be frozen between layers of parchment or wax paper in an airtight container for up to 3 months.
From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).
8 tablespoons (1 stick) unsalted butter
4 ounces bittersweet chocolate, chopped
2 large eggs
1/3 cup packed dark brown sugar
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
1/3 cup (scant 11/2 ounces) flour
1/4 cup bourbon
1 to 2 ounces rainbow sprinkles, for garnish
1/2 cup slivered (skinless) almonds, toasted, then finely ground, for garnish (see NOTE)
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper.
Combine the butter and chocolate in a heatproof bowl set over a pot with a few inches of barely bubbling water (medium heat). Once they have melted, stir until well combined. Let cool.
Combine the eggs and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 2 minutes or until foamy, then add the almond extract and salt. Stop to scrape down the bowl.
By hand, stir in the cooled chocolate-butter mixture, then add the flour and stir just until no dry spots remain. Clean out the mixer bowl; you’ll need it again later.
Pour the batter into the lined pan, spreading it evenly into the corners. Bake for 10 to 12 minutes or until a tester inserted into the center of the cookie slab comes out clean.
Turn out the slab as soon as possible, breaking it up into small pieces and placing them in the bowl of a stand mixer or handheld electric mixer. Add the bourbon; beat on low speed until the mixture comes together in a ball.
Line a baking sheet with parchment paper. Spread out the sprinkles and almonds on separate plates.
Use a teaspoon-size scoop to create 48 equal-size balls of the bourbon cookie mixture. Toss half of the balls into the sprinkles and the other half into the almonds; roll to coat completely, placing the coated balls on the lined baking sheet as you work.
Cover with plastic wrap or aluminum foil; let the cookies age for 24 hours before serving or storing.
NOTE: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching, until the almonds are fragrant and lightly browned. Cool thoroughly before using.
Nutrition | Per cookie: 40 calories, 0 g protein, 3 g carbohydrates, 3 g fat, 2 g saturated fat, 15 mg cholesterol, 25 mg sodium, 0 g dietary fiber, 2 g sugar
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