Everyone should have one no-bake cookie in his or her recipe box. These are our favorites, moist and boozy with Bourbon. Definitely not for children.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
In a small bowl let 1/2 cup chopped raisins macerate in 1/4 cup bourbon for 15 minutes. In a large bowl combine well 2 cups chocolate wafer crumbs, 1/2 cup each of firmly packed dark brown sugar and finely chopped pecans, the raisin mixture, 1/4 cup unsulfured molasses, 1/2 teaspoon each of cinnamon and ground ginger, and 1/4 teaspoon ground cloves. Form the mixture into 1-inch balls and roll the balls in finely chopped pecans. Store the bourbon balls in an airtight container in a cool dark place for at least 1 week before serving. Makes about 36 balls.
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