Bourbon Balls
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Bourbon balls, made with chopped pecans, vanilla wafers, cocoa, and corn syrup, along with bourbon and powdered sugar.
INGREDIENTS:
- 1 cup finely crushed vanilla wafers
- 1 cup finely chopped pecans
- 1 1/2 cup of confectioners’ sugar, divided
- 2 tablespoons of unsweetened cocoa
- 2 tablespoons bourbon
- 1 1/2 tablespoons light corn syrup
PREPARATION:
Combine vanilla wafer crumbs, chopped pecans, and 1 cup of the confectioners’ sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more.
Sift about 1/2 cup of confectioners’ sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.
