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bourbon balls
In my family rum balls are a Christmas must. If we don’t have them, someone will complain. My sister can’t eat chocolate, nuts, or alcohol anymore; but she still makes batches of them for her friends. What a sweet girl!
I usually vacillate between making rum balls and bourbon balls. This year we didn’t have the right kind of rum in the otherwise well-stocked liquor cabinet, so I used bourbon. (My mom always uses the Bacardi aged (anejo) rum, which is darker and richer.)
My sister says I’m not allowed to publish the rum ball recipe online because she’s told people it’s a secret. So instead I’m publishing my bourbon ball recipe so she can’t accuse me of revealing her secret. After all, they’re bourbon balls, not rum balls.
Incidentally, if you want to make rum balls, just substitute an equal amount of rum for the bourbon and you’re all set.
They make great holiday gifts. Warning: these no-bake cookies are very addictive. Keep them away from children. These cookies contain alcohol and giving them to kids would be just like handing little Johnny a highball of bourbon.
Ingredients:
- 2 12-ounce boxes of Nilla wafers
1 cup cocoa
1 cup powdered sugar
1 cup pecans
3/4 cup honey
3/4 cup bourbon or rum
more powdered sugar to roll the finished cookies in
Directions:
Pulverize the vanilla wafers in food processor until they form a fine powder. Do the same with the pecans; they should have the consistency of coarse sand.
Mix the vanilla wafers, pecans, powdered sugar, and cocoa in a large bowl. Add honey and bourbon and mix until all the dry ingredients are wet and you have a thick doughy mass. (You may need to add a bit more honey or bourbon if it doesn’t all come together.)
Pinch off about a tablespoonful of dough and form into a smooth ball in your hands. Roll the ball in powdered sugar. Store finished cookies in an air-tight tin or plastic container.
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