Rating: 5 stars
2 Ratings
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  • 2 star values: 0
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  • 5 star values: 2
Matt Lee and Ted Lee
Recipe by Southern Living December 2007

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Recipe Summary

prep:
35 mins
bake:
10 mins
chill:
1 hr
total:
1 hr 45 mins
Yield:
Makes 30 balls
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.)

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

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

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

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

Source

from their cookbook,The Lee Bros. Southern Cookbook

Norton

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