KENTUCKY BOURBON BALLS

My mom used to make a fruit cake at Christmas that was spiked with bourbon. I called it 'Tipsy Fruit Cake' and she never drank . . . not even a glass of wine!  Fruit cake is not on my list of favorite Christmas confections but these Kentucky Bourbon Balls are. They are a southern tradition and I make them with a Kentucky bourbon. Let them "cure" for a week in an air-tight container to develop the complete flavor.

3 T unsweetened cocoa powder

1 cup confectioners' sugar 

¼ cup Kentucky bourbon

2 T golden or light corn syrup

2 cups vanilla wafers, about 40

1 cup finely chopped pecans

½ cup confectioners'

2 T unsweetened cocoa power

Sift the cocoa and confectioners' sugar into a large mixing bowl.

Combine the bourbon and corn syrup and add to the bowl with the cocoa and confectioners' sugar

In the bowl of a food processor, add the pecans and process until finely chopped.

Pour the pecans into the mixing bowl with rest of the ingredients 

Add the vanilla wafers to the processor and process until they are finely ground and add to the bowl with the rest of the ingredients. 

Mix until completely combined. 

Working with 1 tablespoon of the dough at a time, roll the cookies into a 1-inch ball.

Refrigerate for 1 hour until well chilled.

In a shallow bowl or pie pan, add the confectioners’ sugar and cocoa powder and mix thoroughly.  

Roll the balls in the mixture until well coated.

Store in a container with a tight fitting lid for 7 days.

Makes 40 small balls