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Saturday, December 10, 2005


Chocolate Bourbon Balls

Bourbon Balls:

1 12 oz/ package of Nilla vanilla wafers - crushed
1 cup chopped pecans
1/2 cup sifted powdered sugar

1 tablespoon vanilla
4 heaping tablespoons powdered bakers cocoa
3 tablespoons light corn syrup (or as we say down
South 'surp')

1/2 cup bourbon

Mix all ingredients well, form into balls about 1 inch
in diameter and dredge in additional powdered sugar. Best if put
in an airtight container and chilled for a few days
before consumption. I dredged them in cocoa one year
but it makes ones fingers messy when eating. When
crushing the wafers try not to get too much powder, it
makes for a gummy ball. Also, DON'T use a sour mash
bourbon such as the superb George Dickel or the vile
Jack Daniels. Use straight bourbon whiskey - I highly
recommend Knob Creek for kitchen and other uses. I suppose
rum or cognac would work too.

Also, try to save some for your friends and family.
It's the season for that kind of thing.

How about switching 1/4 cup of brown sugar for the 1/2 cup of powdered?
Tasty, I remember my Grandma used to make these. We didn't know what they were and we stole them and went down to the basement to eat them all. We couldn't figure out what the adults were making such a fuss about. Come to think of it, that was a fun Christmas.
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