Bourbon Balls

Opal Jackson-Cakmak Recipe

By Opal Jackson-Cakmak sweetiecoconut

This easy recipe is a Southern favorite, made with bourbon, vanilla wafer crumbs, and cocoa, along with pecans and confectioners' sugar.


Recipe Rating:
 23 Ratings
Serves:
36
Prep Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! These were a unanimous hit among the Kitchen Crew... even with those who wouldn't normally opt for Bourbon. I do suggest that you lessen the amount of alcohol a bit if you're not used to the flavor, as it does come through the chocolate quite prominently.

Ingredients

1 c
fine vanilla wafer crumbs
1 c
finely chopped pecans
1 c
confectioners sugar
2 Tbsp
unsweetened cocoa powder
1/4 c
bourbon
1 tablespoon plus 1 1/2 teaspoon light corn syrup
confectioners sugar sifted

Directions

1
Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage.
Makes about 3 dozen bourbon balls.