Sweet, sweet bourbon… how I adore thee.
For far too long you’ve been mindlessly making those tired rum balls and throwing them in your cookie tins for distribution and consumption. Enough is enough, bourbon is the new way!
This recipe comes from the fantastic All-American Cookie Book by Nancy Baggett. If you are fan of the baked arts, it’s a must own.
I should mention no cooking is required and that the recipe is so simple and fast that you have no excuses to not whip these up immediately.
Like all cooking and baking with wine or spirits, please don’t put anything in that you wouldn’t drink on its own. It’s just not nice! I used Four Roses, if you can get your paws on this stuff, please please do!
1 1/2 c coarsely crushed vanilla wafers
1 1/3 c (about 5 1/2 oz) chopped pecans
1/3 c (2 oz) semisweet chocolate morsels
1 1/4 c powdered sugar (divided)
2 1/2 tbl unsweetened cocoa powder
2 1/2 tbl light corn syrup
1/3 c bourbon
In a food processor, process the vanilla wafers, pecans, and chocolate morsels until ground into a powder. Add 3/4 c of the powdered sugar and the cocoa powder and process until evenly incorporated.
With the motor running, add the corn syrup and bourbon through the feed tube and process just until well blended.
At this point I recommend letting the mixture stand for as long as you can before rolling them. If the mixture is dry, add up to 1 tbl water, processing until smoothly incorporated.
Shape the mixture into 1-inch balls with lightly greased hands. Spread the remaining 1/2 c powdered sugar in a shallow bowl. Roll the balls in the powdered sugar until thoroughly coated. Let the cookies mellow in an airtight container at least overnight before serving.
The powdered sugar has a tendency to sink in if the balls are too wet, if this is the case roll in powdered sugar again before serving.
Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.