Yeah. Boozy bourbon balls. They’re another old-fashioned Christmas cookie that I promise your little kids will ignore, should they happen to take a taste after you’ve warned them they won’t enjoy these “adults-only” treats. The bourbon flavor is intense, mixed with bits of pecans, cocoa and crushed vanilla wafers. I let mine cure in an airtight container for a few days (ideally a week) to let those flavors meld. My son, thinks these are the “grossest cookies,” I make. Heh, heh, let him stick to the molasses cookies and peanut butter blossoms. I make these especially for my sister’s husband Jeff!
I found this recipe in one of those women’s home magazines, a very long time ago; I think Barbara Bush was on the cover. The only change I’ve made is to switch from corn syrup to Golden Syrup. Golden Syrup is a pure sugar syrup (no HFCS) used throughout the UK. It’s become more available, at least in my little corner of Centreville, at most grocery stores. It’s definitely more costly than corn syrup, but I prefer the flavor (and I’m concerned about the link between HFCS and diabetes).
These are easy, no-bake adult treats. There is no “technique,” unless you are challenged with measuring or chopping nuts (and even for that task you can use a food processor). Roll them fairly small. Enjoy!
Boozy Bourbon Balls (makes many dozen, but you can cut the recipe in half if you’re not sure you’ll like them)
- 2 c powdered sugar
- 2 c finely crushed vanilla wafers
- 2 c finely chopped pecans
- 1/4 c cocoa powder
- 1/2 c bourbon whisky
- 3 TB Golden Syrup or corn syrup
- extra powdered sugar for rolling the balls
Put the dry stuff (sugar, vanilla wafer crumbs, pecans and cocoa powder) into a medium mixing bowl.
Measure the bourbon and golden syrup into a measuring cup and mix well.
Stir the dry ingredients with a wooden spoon to blend.
Then pour in the bourbon/syrup mixture.
Mix until the dough comes together and all ingredients are blended.
Place the dough in the refrigerator, covered with plastic wrap until well-chilled, about 1 hour.
When dough is firm, form into small balls (I do this by hand, not with a scoop).
Roll in the powdered sugar.
I let the cookies “cure” in the fridge for a few days in an airtight container. They definitely improve with age, but you can eat them “as is.”
In addition to the bourbon balls, I also made the Alton Brown peanut butter fudge (see post here). Smooth, creamy and the easiest recipe ever!
I also made a second batch of anise puffs (see post here); it rained all night long, so I still didn’t get my little mushrooms, but the extra flour and baking powder helped prevent spreading and increased the height of the puff! Guess I’ll have to wait for a clear day to try again…