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.

1 cup pecans

40 vanilla wafers, I use Nabisco Nilla regular size

½ cup unsweetened cocoa powder (100% Cocao

1 cup confectioners' sugar 

¼ cup Kentucky bourbon

¼ cup golden or light corn syrup

½ t sea salt

1 t pure vanilla extract

½ cup confectioners'

2 T unsweetened cocoa power

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

Add the vanilla wafers to the processor with the pecans and pulse until mixture is finely ground, but not turned into a paste.

Transfer to a large mixing bowl.

Sift the cocoa and confectioners' sugar into the large bowl with the pecans and wafers.

Combine the bourbon and corn syrup and add to the bowl.

Mix with a spoon 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 45 small balls