+
0 (0)

Desserts

Bourbon balls

Bourbon balls
Glenn Koenig / Los Angeles Times

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive colors and look too pretty to eat. ... Read more

Total time: 1 hour, plus chilling time for the dough | Makes about 4 dozen bourbon balls
  • 10 ounces Nilla wafers or graham crackers, crushed into crumbs (about 2 1/2 cups crumbs)
  • 1 cup finely ground pecan halves
  • 1/2 cup powdered sugar
  • 6 ounces chocolate chips
  • 1/2 cup bourbon
  • 3 tablespoons light corn syrup
  • Granulated sugar, for dusting

Step 1In a large bowl, stir together the cookie crumbs, ground pecans and powdered sugar.

Step 2In a microwaveable bowl, microwave the chocolate until it's melted (I usually do it for 30 seconds, then in 10-second intervals, stirring between each interval, and stop before they're totally melted because they'll melt as you stir). Stir in bourbon and corn syrup to combine (the chocolate will seize a bit and the bourbon won't incorporate well. Just do the best you can).

Step 3Add the chocolate mixture to the crumbs mixture, and stir until thoroughly combined. Cover and chill at least 30 minutes.

Step 4Pour some granulated sugar into a dish. Form the chocolate mixture into small balls the size of grapes, and roll each ball in the sugar.

Note: Submitted by Kate Wheeler of Pasadena.

HAVE YOU TRIED


'Pumpkin' custard meringue pie
'Pumpkin' custard meringue pie

Fish Tostadas
Fish Tostadas

Fennel Soup
Fennel Soup

Millionaire's shortbread
Millionaire's shortbread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Shiso sorbet
Poblano sorbet
Blueberry martini jelly shots
Chocolate framboise tart