Equipment

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

Ingredients

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

Preparation

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

Notes

  • For high-proof bourbon, reduce the amount of bourbon measured into a ½ cup measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try 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.