Christmas: Hot-Spiced Bourbon Balls
Source of Recipe
From "The Lee Bros. Southern Cookbook"
List of Ingredients
- 1� cups sifted confectioners' sugar
- 2 Tbsp natural or Dutch-process cocoa powder
- � tsp ground cayenne pepper (optional)
- � tsp ground mace
- � tsp ground cinnamon
- � tsp salt
- � cup bourbon
- 2 Tbsp sorghum syrup, cane syrup, molasses or honey
- 10 ounces vanilla wafers (about 60)
- 1 cup coarsely chopped pecans
Instructions
- In a large bowl, sift 1 cup confectioners' sugar and the cocoa, cayenne, mace, cinnamon and salt together. In a small bowl, whisk the bourbon and sorghum syrup until well blended. Stir the bourbon syrup into the dry ingredients with a wooden spoon or rubber spatula until the mixture is a dark, glossy paste.
- In a food processor, pulse the vanilla wafers to fine crumbs, about 10 five-second pulses. Mix the crumbs with the pecans. Stir the cookie-and-pecan mixture into the cocoa mixture until it becomes consistently doughy and workable, about 2 minutes.
- Roll the dough into 1-inch balls between your palms. Roll each ball in the remaining � cup of confectioners' sugar, and place on a sheet of waxed paper. Refrigerate in a container with a tight fitting lid, with a sheet of waxed paper between each layer of bourbon balls, not more than 4 days.
Makes about 30 (1-inch) balls,
enough for 12 to 16 people.
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