In the early days of the South, the unique corn whiskey made in Kentucky was often referred to as Bourbon, the name of the county in which it was distilled. Today, it means the "good stuff" – or whiskey aged in charred oak barrels for at least two years. Hardly a Christmas can pass in the South without these traditional ball-shaped, bourbon-flavored pecan cookies ending up on a dessert bar or in a gift box.
1 (12-oz.) package vanilla wafers, finely crushed
1 cup chopped pecans or walnuts
3/4 cup powdered sugar
2 tablespoons cocoa
2 1/2 tablespoons light corn syrup
1/2 cup bourbon
How to Make It
Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.
Combine corn syrup and bourbon, stirring well. Pour bourbon mixture over wafer mixture; stir until blended. Shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.
I have been making these Bourbon Balls since it came out in S/L in 1981 ....they really are the BEST! I've made them for cookie exchanges and everyone wants the recipe. They are so easy to make esp if you have a food processor to mix all the ingredients..and then just shape into balls. These will always be made by me at Christmas time.
Like the previous reviewer, my family has been enjoying these every Christmas since 1981. I actually prefer them with rum, but I've also made them with Kahlua, Baily's and Cointreau. The nurses at the clinic where I work had fun one year administering breath alcohol tests--you'll actually fail the test during the first 15-20 seconds after eating one, due to the alcohol absorption by the mucus membranes lining the mouth. But no one gets tipsy! Also very pretty rolled in powdered cocoa or coconut. Very pretty for special occasions.
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