Mary’s Bourbon Balls
If you haven't started your holiday cookie plans yet, let me make a strong suggestion: bourbon balls.
These bite-sized confections contain bourbon and dark chocolate — the perfect flavor marriage in my opinion. I first tried these when I was in high school. My best friend's sister made them every Christmas. And no, I was not 21. That is what made them even more special.
My bourbon balls are slightly different than the Kentucky bourbon ball made famous by Rebecca Ruth Candy in the 1930s. Mine are dairy-free (no butter, no milk chocolate!) and instead of dipping these bonbons in melted chocolate and topped with a pecan half, I roll them in confectioners' sugar.
These are pretty easy to make. Toasted pecans are chopped and mixed with crushed vanilla wafers (they make a good cookie crumb, but the graham cracker is a good alternative), powdered sugar and cocoa powder. The wafer mixture is then combined with a bourbon mixture of whiskey and corn syrup to hold everything together.
They're great for a holiday cookie platter because they're easy to make and you can make them in advance of any party or gathering.
This recipe also can be used for a delicious rum ball.
I recently visited Few Spirits in Evanston and fell in love with their Bourbon Whiskey. The caramel notes pair perfectly with this rich, decadent dessert. Enjoy!
Bourbon Balls
Ingredients
- 2 cups pecans
- 2 cups crushed vanilla wafers (approximately 8 ounces)
- ¼ cup unsweetened Dutch-processed cocoa
- 2 cups confectioners’ sugar plus more for rolling
- 3 tablespoons light corn syrup
- ½ cup bourbon, such as Jack Daniel’s
- ¼ cup cocoa powder
- ¾ cup confectioners’ sugar, divided
- 2½ cups vanilla wafer crumbs
- 1 cup finely ground nuts or shredded coconut
- 1 cup confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- ½ cup Meyers rum (light or dark) or your favorite brandy
- Extra cocoa or finely ground instant coffee, for rolling
Instructions
- Preheat oven to 325 degrees. Place pecans on a parchment-lined baking sheet pan. Bake for 3 minutes. Using a heat-resistant spatula, stir pecans and bake for another 3 minutes. Stirring the pecans ensures even roasting.
- In a food process, pulse vanilla wafers into crumbs. Measure out 2 cups. Use additional wafers as needed to make 2 cups. Add pecans to crushed wafers in the food processor. Pulse to a fine mixture. Transfer to a medium bowl. Add ¼ cup cocoa powder and 2 cups confectioner’s sugar. Add corn syrup and bourbon.
- Finish the balls: Sift remaining ¼ cup cocoa with ¼ cup of remaining confectioners’ sugar onto a piece of waxed paper or a large mixing bowl. Scoop about 1 tablespoon of crumb mixture and form into ¾-inch balls. Roll balls in cocoa-sugar mixture to coat. Continue with remaining crumb mixture. Store in a tightly sealed container for up to 2 weeks. When ready to serve, dust with remaining ½ cup confectioners’ sugar.
- Rum Ball Variation: Combine the first four ingredients and mix well. Add the corn syrup and rum or brandy and mix to incorporate. Roll about 1 tablespoon of the mixture into a ball. Continue with the remaining mixture. Roll the cookies in cocoa powder or instant coffee. Store in an airtight container for up to two week.
