Prep Time
35 Mins
Bake Time
10 Mins
Chill Time
1 Hour
Yield
Makes 30 balls

How to Make It

Step 1

Place pecans in a single layer in a shallow pan. Bake at 350° for 8 to 10 minutes or until toasted.

Step 2

Sift together 1 cup powdered sugar, next 4 ingredients, and, if desired, ground red pepper. Stir together bourbon and sorghum. Gradually add powdered sugar mixture to bourbon mixture, stirring until blended. Stir in vanilla wafers and toasted pecans; stir 1 minute. (Place a small amount of mixture in palm of hand, and make a fist around mixture, testing to be sure dough will hold its shape. If not, continue to stir in 20-second intervals.)

Step 3

Shape mixture into 1-inch balls. Roll balls in remaining 1/4 cup powdered sugar, and place on a wax paper-lined baking sheet.

Step 4

Chill 1 hour or until slightly firm. Store in an airtight container in refrigerator up to 1 week.

Step 5

*Molasses, honey, or cane syrup may be substituted.

Step 6

Note: For testing purposes only, we used Hershey's Dutch Processed Cocoa at one tasting and Hershey's Unsweetened Cocoa at another.

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

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