I’m kinda jealous of the south. The food, the family traditions – it’s just not something you find here in Colorado. I mean, ya, we can climb and ski a mountain, but it’s no Red Velvet Cake or Bourbon Balls. Why have I never experienced Bourbon Balls before? Because I’m stuck on a cold mountain, that’s why.
This recipe comes from Judith Choate’s “A Reader’s Cookbook“. A delightful treat when served up with a tall drink of Southern Sweet Tea… Or heck, a shooter of bourbon.
Makes about 6 dozen
2 ½ cups crushed vanilla wafer cookies
1 cup confectioners’ sugar plus more for rolling
1 cup finely chopped walnuts
2 tablespoons Dutch-processed cocoa powder
1/3 cup bourbon (or rum)
3 tablespoons light corn syrup
Combine the crushed cookies with 1 cup of the confectioners’ sugar, walnuts, and cocoa powder in a mixing bowl. Add the bourbon and corn syrup and, using your hands, knead the mixture together.
Place the confectioners’ sugar for rolling on a plate.
Again, using your hands, form the mixture into 1-inch balls. Roll each ball in confectioners’ sugar to coat well.
Place the coated sweets on a large platter and cover lightly. Refrigerate for 3 hours. Then store airtight for 24 hours before serving. They will keep, airtight, for up to 3 weeks.
Like what you see? Show them some sugar…