Thanksgiving is over but the marathon holiday season has only just begun. If you are anything like me, you inevitably find yourself with a lot of things you want to do and a lot of (fun) commitments, but not a lot of time. No matter how crunched for time I get, when the cookie bug bites, I have to respond. Thankfully, I found this recipe for Bourbon Balls.
These little gems whip up quickly, taste delicious, and only get better as they sit. Plus, they have the added benefit of making you feel like you are having a nice stiff drink with your dessert. And who doesn’t need a drink now and then during the holidays?
Recipe from The Joy of Cooking
1 cup plus 1/2 cup powdered sugar, divided
2 tbls unsweetened Dutch-process cocoa
1/4 cup bourbon (use the good stuff because it is the predominant flavor in the cookies)
2 tbls light corn syrup
2 1/2 crushed vanilla wafers (about 10 ounces of whole cookies)
1 cup pecans, coarsely chopped
Sift 1 cup of powdered sugar and the cocoa powder together into a medium bowl. In a small bowl, whisk together the bourbon and corn syrup until well blended. Stir the bourbon mixture into the sugar and cocoa.
Crush the vanilla wafers in a food processor or by putting them into a plastic zip top bag and crushing with a rolling pin until the cookies are medium-fine crumbs. Stir the cookies and pecans together and add them to the sugar and bourbon mixture until well combined. The dough will be crumbly.
Using your hands, roll 1-inch balls of the mixture. Don’t be afraid to work it a little bit to make sure the balls are stuck together. Roll each ball in the remaining powdered sugar.
Makes approximately 40 balls. Store at room temperature in an airtight plastic container with a layer of parchment or wax paper in between. They will store for up to 3 weeks and get better as they age.