Bourbon Balls

By Diherbert

Ingredients

• 1 C. Crushed vanilla wafers (about 34 wafers)
• 1 C. Finely chopped pecans
• 1 C. Confectioners’ sugar
• 2 Tbsp. Unsweetened cocoa powder
• 1/4 C. Bourbon
• 1 1/2 tsps. Light corn syrup (Karo)
• 1/2 About 1/2 C. Confectioners sugar

Preparation

Step 1

In large bowl combine vanilla wafer crumbs, nuts, sugar and cocoa. In 1 cup measure combine bourbon and corn syrup; pour into dry ingredients. Stir until moistened, then roll into ¾ inch balls. (Moisten hands with bourbon when making balls, but refrain from licking hands until finished) Roll in powdered sugar. (Or dip in melted dipping chocolate and cool in frig)

Rum may be substituted for Bourbon;
Orange juice and rum extract may be substituted for Bourbon.

Best if allowed to age 2 or 3 days in tightly covered container in refrigerator. May be stored up to 2 wks. Makes 4 dozen, about 45 calories each.