Ingredients:

  • 1 cup (115g) vanilla wafer crumbs
  • 1 cup (100g) finely chopped pecans
  • 1 cup (120g) confectioners' sugar, plus more for rolling
  • 1/4 cup (20g) unsweetened cocoa powder
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/4 cup (60ml) Kentucky bourbon
  • 2 tablespoons (30ml) light corn syrup
  • 1/2 cup (60g) confectioners' sugar, for rolling (optional)
  • 1/2 cup (50g) finely chopped pecans, for rolling (optional)

Instructions:

  1. In a large bowl, combine the crushed vanilla wafers, chopped pecans, confectioners' sugar, and cocoa powder. Whisk to combine.
  2. In a separate bowl, cream together the softened butter, bourbon, and corn syrup until smooth.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until a uniform dough forms.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours) to allow the flavors to meld and the dough to firm up.
  5. Remove the dough from the refrigerator. Use a small spoon or cookie scoop to scoop out portions of the dough. Roll each portion into a 1-inch ball using your hands.
  6. Roll the bourbon balls in confectioners' sugar or chopped pecans to coat (optional).
  7. Place the coated bourbon balls on the prepared baking sheet. Refrigerate for another 30 minutes to help them set. Store in an airtight container in the refrigerator for up to 1 week.