Bourbon Pecan Butter Balls


Preparation info

  • Difficulty


  • Makes Forty-four

    1¼ inch


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

This variation on a southern classic is lighter and less sweet than tradition usually dictates. These bourbon balls (pictured here) are most delicious when allowed to mellow for at least a day. If you love the flavor of bourbon as much as I do, but find it too harsh to drink straight, these are for you.

Plan Ahead For the best flavor, make the balls a minimum of 1 day ahead.


Make the Cookie Crumbs

See recipe.

Mix in the Bourbon

Add 3 tablespoons/44 ml of the bourbon to the cookie crumb mixture. With a wooden spoon, stir the mixture until it is uniform in consistency and begins to clean the bowl. Add a teaspoon at a time of the remaining bourbon if the mixture is too dry to hold together. Let the mixture sit for 30 minutes to absorb evenly. Add more bourbon if necessary.

Roll the Bourbon Balls and Coat with Sugar

Use 1 level tablespoon (0.7 ounce/20 grams) of the mixture and press and roll each one between the palms of your hands to shape it into a 1¼ inch ball. If the mixture becomes dry, add more bourbon.

Place the granulated sugar in a small bowl. Add 1 ball at a time and roll it around in the sugar. The coating is most attractive when dipped 3 times. Redip after the sugar starts to disappear. Place the balls in a paper towel or crumpled parchment–lined airtight container.


Airtight: room temperature, 6 weeks; frozen, 6 months.

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