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Bourbon, Rum or Brandy Balls

Bourbon, Rum or Brandy Balls

Bourbon BallsThis is a recipe that takes me back to my childhood. I remember helping my Mom roll these by the hundreds (or so it seemed) and place them into cookie tins, in preparation for one party or another. My brother and I make these retro treats every year, and I like to package them up nicely and give them to friends around the holidays.

  • 1 1/2 cup vanilla wafer crumbs
  • 1 cup pecans, chopped fine
  • 1 cup powdered sugar
  • 2 Tbsp. Dutch cocoa
  • 1 1/2 Tbsp. light Karo syrup
  • 1/4 cup bourbon – or rum or brandy
Bourbon Balls
The consistency must be just right

A food processor works very well to crumble the vanilla wafers and finely chop the pecans.

Mix all ingredients together into a thick, spackle-like paste, carefully adjusting ingredients to get the proper consistency. Roll into small balls, using about 1 teaspoonful of the mixture for each. Roll in vanilla wafer crumbs to lightly coat, and store in a tightly sealed container, separating layers with wax paper.

Bourbon Balls
Roll in wafer crumbs to coat

These should be allowed to ripen for a couple of weeks for improved flavor.

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