The last time I made bourbon balls, I accidentally got my officemates drunk… at 9am.
Officemate #2 snatched up #1’s remaining cookies and devoured them along with his own, then passed the rest of the day happily surrounded by a cloud of boozy vapors.
This is one of those recipes from a few decades ago that calls for grocery items like cake or pudding mix – in this case, it’s Nilla wafers. I decided to substitute Leibniz butter biscuits instead (you could also use Lu “Petit Beurre” cookies), since I’m not the biggest Nilla fan.
These cookies, crushed into crumbs, form the base of the bourbon balls – funny how they’re cookies made with cookies, isn’t it? – along with melted chocolate chips and finely chopped pecans (a natural pairing with bourbon).
And as for the bourbon, use something fairly good – the flavor will definitely come through, since it isn’t cooked. And you only use a small amount. There are so many options out there that’s it’s tough to choose from the familiar (and unfamiliar) names across the shelf; I’ll admit I went with Knob Creek largely because I liked the label design and shape of the bottle.
This is more of an assembly project than a cooking project – as long as you have a food processor and a microwave, you’re good to go. Try it, but be careful who you give them to!
Bourbon balls
1 cup pecans, chopped and processed finely
2 1/2 cups crushed butter biscuits (1 7oz package of Leibniz)
1 cup chocolate chips
1/2 cup sugar, plus additional for rolling
3 tbsp corn syrup
1/3 cup bourbon
In large bowl, combine chocolate chips, 1/2 cup sugar, and corn syrup. Microwave about one minute until melted, and stir to incorporate.
Add bourbon.
Add processed pecans and cookie crumbs and mix (easiest to do by hand).
Form into 1 inch balls and roll in sugar.
Store in container; these improve with age.
Makes about 3 dozen.