Bourbon Balls

Equipment

• Food processor
• Mini baking cups and/or – parchment lined baking sheet

Ingredients

• 280g (10oz, 2 ½ cups) vanilla (Nilla) wafers, broken/crushed into large chunks
• 125g (4oz, 1 ¼ cups) toasted pecans
• 120ml (½ cup) bourbon (see note)
• 120g (4oz, 1 cup) confectioners’/powdered sugar, plus more for rolling
• 80ml (⅓ cup) cocoa powder
• 1 tablespoon honey
• Flaky/course salt- optional (see note)

Preparation

1. In the bowl of a food processor, pulse the cookies and pecans to a fine crumb.
2. In a small bowl, wisk together:
   • Bourbon
   • Confectioner’s sugar
   • Cocoa powder
   • Honey
3. Pour liquid over the cookie/pecan crumbs in the food processor bowl.
4. Pulse in food processor just until combined.
5. Transfer dough to a clean bowl. Cover with a towel (do not cover airtight) and let stand overnight.
6. Roll the dough into balls about 1 inch in diameter.
7. Toss in confectioners’ sugar and salt (optional) then place mini baking cups or on a parchment paper lined pan.
8. Store airtight for a more moist crumb, or store lightly covered to develop a crunchy exterior.
9. If desired, toss with more powdered sugar before serving.

Notes

• For high-proof bourbon, reduce the amount of bourbon measured into a 120ml (½ cup) measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try 60ml (¼ cup) each, bourbon and water.
• To counter the sweetness of the balls, consider adding a flaky or crunchy salt to the finishing confectioners’ sugar.