Looked like an easy peasy recipe until…I got a hold of it! These Bourbon Balls required NILLA Vanilla wafers, not to be confused with vanilla wafers with the creamy insides that would get stuck to a rolling pin over and over and over again before said chef searched the internet to learn how to make them properly. (My only changes are in italics, but fairly obvious, below.) They did taste good, so here goes:
Bourbon Balls (From Southern Cooking)
Yield: Makes 4 dozen
Prep time: 28 Minutes (Or, if a do-over, add in another 30 for going back to the market!)
1 (12-oz.) package vanilla wafers, finely crushed (NILLA VANILLA WAFERS PLEASE!)
1 cup chopped pecans or walnuts
3/4 cup powdered sugar
2 tablespoons cocoa
2 1/2 tablespoons light corn syrup
1/2 cup bourbon
1. Combine vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl; stir well.
2. Combine corn syrup and bourbon, stirring well. Pour bourbon mixture over wafer mixture; stir until blended. Shape into 1-inch balls; roll in (I used cocoa because hubby is a chocolate fan.) additional powdered sugar. Store in an airtight container up to 2 weeks.
Carrie’s Gluten Free Bourbon Balls
1 cup gluten free vanilla flavored cookies (Mi Del animal cookies and Kinnikritters animal cookies work well)
1 cup sifted powdered sugar
1/4 cup good unsweetened cocoa powder
3 tablespoons light corn syrup
1 cup finely chopped pecans
1/4 cup Bourbon (You can substitute rum for rum balls)
1/8 cup unsweetened cocoa powder or 1/8 cup powdered sugar
1. Put cookies in a plastic bag and crush them into crumbs.
2. Combine the cookie crumbs, sugar, 1/4 cup cocoa, corn syrup & Bourbon.
3. Mix very well.
4. Fold in the pecans.
5. Roll the mixture into 1-inch balls. (If mixture is not rolling together easily, add more corn syrup.)
6. Roll the balls in cocoa powder or powdered sugar to coat.
This recipe yields 20-30 balls. Store in an airtight container and refrigerate.