Next time someone we're invited to a party, and the hostess says, "Bring anything you want," this is what I'll do!
Tuesday, September 20, 2011
Bourbon Balls!
I should make these for my bourbon-loving business partner during the holidays...and then again in May, during Derby Weekend!
Spirited Cooking: Bourbon Balls
September is National Bourbon Heritage Month
Hot-Spiced Bourbon Balls
INGREDIENTS:
.25 cup Bourbon 2 tbsp Sorghum syrup, cane syrup, molasses or honey 1.25 cups Powdered sugar, divided 2 tbsp Cocoa powder .5 tsp Cayenne pepper (optional) .25 tsp Ground mace .25 tsp Ground cinnamon .5 tsp Salt 10 oz Vanilla wafers (about 60) 1 cup Coarsely chopped pecans
Read more at liquor.com
PREPARATION:
In a small bowl, whisk together the bourbon and sorghum syrup until well combined. In a large bowl, sift together 1 cup of the powdered sugar with the cocoa powder, cayenne, mace, cinnamon and salt. Using a wooden spoon or rubber spatula, stir in the bourbon mixture until a smooth, glossy paste forms.
In a food processor, pulse the vanilla wafers into fine crumbs, about 10 (5-second) pulses. Add the wafer crumbs and pecans to the bourbon mixture and stir until consistently doughy and workable, about 2 minutes.
Roll the dough into 1-inch balls, roll each ball in the remaining .25 cup powdered sugar, and place on a sheet of waxed paper. Store in the refrigerator in a container with a tight-fitting lid, with a sheet of waxed paper between layers, for up to 4 days.










