BOURBON BALLS ALA SALLYE
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- 1 box
- vanilla wafers (approx 12 oz)
- 1-1/2 c
- chopped nuts
- 3/4 c
- confectioners sugar
- 1/4 c
- powder cocoa
- 1/2 c
- 2 Tbsp
- light corn syrup
- confection sugar to roll balls in
1Place vanilla wafers in freezer bag. Crush with meat mallet until no large pieces are left. (The smaller the crumbs, the better).
Alternate: process in blender or food processor.
2Place sugar, cocoa and nuts in large mixing bowl and stir well with wooden spoon to coat nuts.
3Add vanilla wafer crumbs to nut mixture and mix/
4Add syrup and bourbon to mix and stir with wooden spoon to mix well
Once well blended, let set for about 10 minutes for bourbon and syrup to be absorbed.
5Pinch off about a 1" ball of dough and roll between palms of your hands until firm and round.
(Dough will be slightly sticky)
6Roll ball in confectioners sugar and place on parchment sheet lined cookie sheet
Let stand for about 15 minutes, then store in airtight container until ready to use.
7Note: These are better if stored for about 15 days before serving.