For the Bourbon Mousse:Whip cream until stiff and set aside in refrigerator. Beat egg yolks and sugar until the mixture is creamy and pale yellow. Add bourbon and mix until well combined. Gently fold egg mixture into cream and return to refrigerator. Beat egg whites until very stiff and fold into mixture. When ready to serve, sprinkle lightly with nutmeg.

For the Gingersnap Cookies: Preheat oven to 350° F. Cream oil and sugar until creamy. Add egg and continue beating. Add remaining ingredients and beat until well combined. Form dough into small balls and place on a baking sheet 3/4 inch apart. Bake for 12-15 minutes.