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Bourbon Pecan Snowballs


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.

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Rate this recipe 4.5/5 (31 Votes)
Bourbon Pecan Snowballs 1 Picture


  • 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



Step 1

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


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