Prep Time: 30 minutes
Cook Time: 10 minutes per batch
No holiday cookie tray is complete without a couple of these boozy beauties!
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|
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
to you by Amy Tobin
Search & Browse
Recipe to Share?Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.Share With Us
Don't Be A StrangerAmy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.Connect With Amy >
Where's Amy?Wondering what Amy is up to? Take a look at her calendar for all upcoming events.View Her Calendar >