Bourbon (or Rum) Balls

My holiday baking this year was minimal: Sugar Cookies and Peanut Blossoms. To supplement my lack of baking, my loving and generous mother sent a box of homemade goodies overnight mail – including these treats, which Jim quickly gobbled up.

Servings: 36

2-1/2 cups crushed vanilla wafer cookies
1 cup plus 3 to 4 Tbsp. powdered sugar, divided
1 cup chopped pecans, toasted
1/4 cup mini chocolate chips
3 Tbsp. light corn syrup
1/4 cup bourbon or rum

Make balls
Combine crushed cookies, 1 cup powdered sugar, pecans, chocolate chips, corn syrup, and bourbon in a medium mixing bowl. Mix well until dough forms. Shape dough into 1-inch diameter balls.

Sugar balls
Place remaining 3 to 4 Tbsp. powdered sugar in a shallow bowl. Roll balls in the powdered sugar to coat.

Store in an airtight container in the refrigerator. Balls are best after the bourbon has “mellowed,” from a few days in the refrigerator. Re-roll in powdered sugar as needed.

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