Bourbon Balls

Prep Time: 30 minutes
Cook Time: 10 minutes per batch

No holiday cookie tray is complete without a couple of these boozy beauties!

Directions

Heat oven to 325° F.

Spread pecans on a baking sheet. Toast for 3 minutes; toss the nuts and bake for 3 minutes more.

In a food processor, process the vanilla wafers until they form crumbs. Add the pecans; pulse just until they are finely chopped. Add  1/4 cup of the cocoa, and 1/2  cup of the confectioners' sugar. Add the corn syrup and bourbon. Pulse to mix thoroughly.

Sift the remaining 1/4 cup cocoa and 1/2 cup confectioners' sugar onto a large plate.

Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat.

Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of confectioners' sugar.


Yield: 3 dozen cookies

What's Needed:

 

1 cup pecans
8 ounces vanilla wafers, enough to make 2 cups crumbs
1/2 cup unsweetened cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon

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