Bourbon Balls (or whiskey, rum)
Simple, delicious holiday favorite cookie. I have to make it every year for our work cookie swap by popular demand.
Simple, delicious holiday favorite cookie. I have to make it every year for our work cookie swap by popular demand.
- Carbohydrate 52.892325 g
- Cholesterol 0 mg
- Fat 14.9307 g
- Fiber 3.00540006780624 g
- Protein 6.05685 g
- Saturated Fat 1.806408 g
- Serving Size 1 1 Serving (86g)
- Sodium 53.1684 mg
- Sugar 49.8869249321938 g
- Trans Fat 1.2259485 g
- Calories 367 calories
Step-by-step
- Grind vanilla wafers in blender or food processor.
- Mix all dry ingredients together including walnuts.
- Add syrup and booze to dry ingredients and mix thoroughly.
- Chill slightly.
- Roll into 1 inch balls and roll in granulated sugar.
- If dough gets too sticky to handle, chill again for a few minutes.
- Can be kept in a sealed container at room temp for up to a month or refrigerate.
Rushing the chilling phase ruins many batches of no-bake confections. Grinding the vanilla wafers into a fine powder requires a food processor to ensure the crumbs absorb the liquid evenly without large chunks. Sieve the powdered sugar to eliminate stubborn lumps before combining it with the cocoa powder and finely chopped walnuts. Light corn syrup provides the necessary stickiness and structure to bind the dry matrix together. Pour the chosen spirit into the dry mix gradually, stirring continuously to prevent sudden oversaturation. Chill the resulting dough for at least fifteen minutes if it feels too tacky to manage. Roll the mixture into uniform one-inch spheres using your palms. If the warmth of your hands makes the dough too sticky during rolling, return the bowl to the refrigerator for another ten minutes. Judge doneness visually and texturally by checking that the surface holds its shape firmly after rolling in granulated sugar without slumping. Store the finished confections in an airtight container at room temperature for up to thirty days to allow the flavors to mellow fully.
