Brandy balls are the offspring of bourbon balls, which were created by Ruth Booe of the Rebecca Ruth Candy Company in Kentucky in the early 1900’s.The company was founded in 1919 by two schoolteachers, Rebecca Gooch and Ruth Booe.
All during this past Christmas season, I had a hankering to make brandy balls. It wasn’t that I wanted to eat them (although I wouldn’t shun a brandy ball). I just wanted to make them. I never did, though, and so haven’t gotten it out of my system yet. However, in looking at recipes containing aniseed to commemorate Black Annis, I came across numerous cookie recipes containing that spice. It inspired me to add aniseed to my brandy ball recipe. Do you think it’s too far into the new year to do make them? Should I wait until Christmas 2014?
BLACK ANNIS BRANDY BALLS
Ingredients: 8 oz gingersnaps, 4 pitted prunes, 2 tablespoons dried cherries or cranberries, ½ cup finely chopped pecans, ¼ tsp lightly crushed aniseed, ¼ tsp nutmeg, ¼ tsp cinnamon, 1/8 tsp ground cloves, 2 tbsp molasses, grated zest of 1 orange, 1 cup confectioners’ sugar, 2 tbsp cocoa, ¼ cup plum brandy, granulated sugar for rolling.
Directions: Place the gingersnaps in a large plastic bag and use a rolling pin to turn them into fine crumbs. Place in a large bowl and mix in the dried fruits until fully incorporated. Add the pecans, spices, molasses, orange zest, confectioners’ sugar, and cocoa. Add the brandy and mix. Scoop out by the spoonful and roll each into a half inch ball. Allow the balls to rest for an hour, and then roll in granulated sugar. They are delicious and ready to eat but will also keep, tightly covered, for several days.
Note: Do NOT call upon Black Annis while making or eating these aniseed brandy balls.
They sound yummy, but I certainly wouldn’t want to have any with Black Annis as company! 🙂
I say go for it…it’s never too late when you have a craving for something!
Thanks for the validation. Yesterday and today with doggie so sick we could have used some with extra brandy on the side!