On Sunday, my nephew asked me for my bourbon ball recipe. Not one from the Gourmet Cookie Book -- one of those recipes I haven't gotten around to -- but the one I make for Christmas brunch, and other cold-weather parties to get us all through the winter.
My recipe comes from a 1970's yellowed 3 X 5 card. Typed on an actual typewriter. My mom found the "Coconut Rum Balls" recipe somewhere, set me to typing the recipe for her card file, then set me to making them. I kept making them.
One year, we were out of rum and I'd tasted a friend's bourbon balls (in the '70's these things were everywhere), so I used bourbon and never looked back.
Bourbon Balls
2 cups finely crushed chocolate waters
1 cup sifted powdered sugar, more for rolling
1 cup finely chopped pecans
1/4 cup light corn syrup
1/4 cup bourbon
Combine all ingredients. With hands -- and this is the fun part so no fair using a spoon -- mix until all ingredients are well combined. The mixture will be stiff and sticky. Shape into 1-inch balls. Refrigerate, covered, overnight. Roll in powdered sugar before serving. Makes about 2 dozen.
Notes: I have plenty of notes. Remember, I've been doing this for more than 30 years.
1) Famous Wafers come in a yellow box with black and red print. Most good grocery stores have them around the holidays, because they are the go-to cookies for crumbling into these balls. Just don't go to buy them the day before a holiday -- they will be gone and you will be sad.
2) It is a manufacturer's rule not to make products in the exact amount you need for a recipe. You can just about squeeze a batch of bourbon balls out of one box, but I always need a few extra wafers to make 2 cups of crumbs. Besides, once you've "tasted" the cookies to see if they are worthy -- and you will not be able to stop at one -- you might as well get at least two boxes and make a 1 1/2 batch. Anyway, you are sure to eat any leftover wafer cookies, maybe before the balls are rolled, 'cause they rock with dark chocolate flavor.
3) I crush the wafers in my hands as they go into the food processor, just to help out the poor machine. Why can't I find a new processor with the same guts and blades as my old Robot Coupe? The other option (besides a blender) is to put the cookies between two sheets of waxed paper and use a rolling pin. This way you also have a handy weapon to keep interlopers from your chocolate wafers.
4) Do sift the powdered sugar - that makes it blend easily. But all you really have to do is shake it through a 6-inch strainer. No real sifter needed. Added bonus: Discover the joy of creating a mini-Mt. Everest in your bowl by sifting the sugar over your chocolate crumbs. Better than a snow globe (which BTW they don't let you take through the TSA line, so put it in your checked luggage, but I digress).
5) I always choose pecans, but any nuts will do in a pinch.
6) It might be tempting to add extra bourbon. Go easy on this, because you really do want these balls to hold together. Instead, just pour over ice on the side.
7) You can roll the balls in flaked coconut, if you prefer. These look great on a plate, but not everyone likes coconut. Roll them in the coconut as you make the balls so that the coconut sticks to the balls. If you use powdered sugar, roll them just before serving. Otherwise, the moisture from the balls will turn the sugar to a gooey mush. Bet you can tell how I know this.
8) When you are done mixing, have a most wonderful time licking the "stiff and sticky" dough off your hands. Then, wash up to do the rolling. Then the balls will stick to your hands less if you keep your hands coated in powdered sugar.
There you go, Jayred.
My recipe comes from a 1970's yellowed 3 X 5 card. Typed on an actual typewriter. My mom found the "Coconut Rum Balls" recipe somewhere, set me to typing the recipe for her card file, then set me to making them. I kept making them.
One year, we were out of rum and I'd tasted a friend's bourbon balls (in the '70's these things were everywhere), so I used bourbon and never looked back.
Bourbon Balls
2 cups finely crushed chocolate waters
1 cup sifted powdered sugar, more for rolling
1 cup finely chopped pecans
1/4 cup light corn syrup
1/4 cup bourbon
Combine all ingredients. With hands -- and this is the fun part so no fair using a spoon -- mix until all ingredients are well combined. The mixture will be stiff and sticky. Shape into 1-inch balls. Refrigerate, covered, overnight. Roll in powdered sugar before serving. Makes about 2 dozen.
Notes: I have plenty of notes. Remember, I've been doing this for more than 30 years.
1) Famous Wafers come in a yellow box with black and red print. Most good grocery stores have them around the holidays, because they are the go-to cookies for crumbling into these balls. Just don't go to buy them the day before a holiday -- they will be gone and you will be sad.
2) It is a manufacturer's rule not to make products in the exact amount you need for a recipe. You can just about squeeze a batch of bourbon balls out of one box, but I always need a few extra wafers to make 2 cups of crumbs. Besides, once you've "tasted" the cookies to see if they are worthy -- and you will not be able to stop at one -- you might as well get at least two boxes and make a 1 1/2 batch. Anyway, you are sure to eat any leftover wafer cookies, maybe before the balls are rolled, 'cause they rock with dark chocolate flavor.
3) I crush the wafers in my hands as they go into the food processor, just to help out the poor machine. Why can't I find a new processor with the same guts and blades as my old Robot Coupe? The other option (besides a blender) is to put the cookies between two sheets of waxed paper and use a rolling pin. This way you also have a handy weapon to keep interlopers from your chocolate wafers.
4) Do sift the powdered sugar - that makes it blend easily. But all you really have to do is shake it through a 6-inch strainer. No real sifter needed. Added bonus: Discover the joy of creating a mini-Mt. Everest in your bowl by sifting the sugar over your chocolate crumbs. Better than a snow globe (which BTW they don't let you take through the TSA line, so put it in your checked luggage, but I digress).
5) I always choose pecans, but any nuts will do in a pinch.
6) It might be tempting to add extra bourbon. Go easy on this, because you really do want these balls to hold together. Instead, just pour over ice on the side.
7) You can roll the balls in flaked coconut, if you prefer. These look great on a plate, but not everyone likes coconut. Roll them in the coconut as you make the balls so that the coconut sticks to the balls. If you use powdered sugar, roll them just before serving. Otherwise, the moisture from the balls will turn the sugar to a gooey mush. Bet you can tell how I know this.
8) When you are done mixing, have a most wonderful time licking the "stiff and sticky" dough off your hands. Then, wash up to do the rolling. Then the balls will stick to your hands less if you keep your hands coated in powdered sugar.
There you go, Jayred.
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