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Bourbon Balls 2 Recipe

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This recipe for Bourbon Balls 2, by , is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jackie Fliss

Category:
Category:

Ingredients:  
Ingredients:  
.25 cup Bourbon
2 tbsp Sorghum syrup, cane syrup, molasses or honey
1.25 cups Powdered sugar, divided
2 tbsp Cocoa powder
.5 tsp Cayenne pepper (optional)
.25 tsp Ground mace
.25 tsp Ground cinnamon
.5 tsp Salt
10 oz Vanilla wafers (about 60)
1 cup Coarsely chopped pecans

Directions:
Directions:
In a small bowl, whisk together the bourbon and sorghum syrup until well combined. In a large bowl, sift together 1 cup of the powdered sugar with the cocoa powder, cayenne, mace, cinnamon and salt. Using a wooden spoon or rubber spatula, stir in the bourbon mixture until a smooth, glossy paste forms.

In a food processor, pulse the vanilla wafers into fine crumbs, about 10 (5-second) pulses. Add the wafer crumbs and pecans to the bourbon mixture and stir until consistently doughy and workable, about 2 minutes.

Roll the dough into 1-inch balls, roll each ball in the remaining .25 cup powdered sugar, and place on a sheet of waxed paper. Store in the refrigerator in a container with a tight-fitting lid, with a sheet of waxed paper between layers, for up to 4 days.

 

 

 

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