These sparkling delights are a cinch to make. Sanding sugar is a course decorative sugar commonly available in bulk stores. Store unsugared balls in refrigerator for up to 2 weeks and allow to warm to room temperature before sugaring, as needed.
4
cups (1 L) coarsely chopped ladyfingers
1/2
cup (125 mL) bourbon
2
cups (500 mL) chopped toasted pecans
1/3
cup (80 mL) butter, softened
12
oz (375 g) chopped white chocolate
White or clear sanding sugar to coat
1 Place ladyfingers in a large mixing bowl, sprinkle with bourbon and toss to evenly distribute liquor. Add pecans and butter and mix until no streaks of butter remain. 2 Place chocolate in a separate heat-proof bowl and set over a pot of gently simmering water; stir until chocolate is melted. Scrape into lady finger mixture, and stir to combine. Chill mixture in refrigerator for 1 hour, or until firm but not crumbly. 3 Working with 1 tbsp (15 mL) at a time, roll into a ball using the palms of your hands. Immediately roll each ball in sanding sugar to coat if serving that day. Makes 40 cookies
