|unsalted butter, cold|
|unsweetened (alkalized) cocoa powder|
|bourbon, preferably Maker’s Mark (see Notes)|
|granulated sugar, for coating the dough balls (see Notes)|
Use a food processor or blender (in several batches) to pulverize the cookies into fine crumbs. Empty them into a large bowl.
Cut the butter into 4 pieces.
Food Processor Method Process the pecans with the powdered sugar and cocoa until finely ground. Add the butter and corn syrup and process until combined. Add this mixture to the cookie crumbs and, with your fingers or a wooden spoon, mix until uniform in consistency.
Hand Method Soften the butter to 65° to 75°F/19° to 23°C. Use a nut grater to grate the pecans. Sift the powdered sugar and cocoa into the bowl with the cookie crumbs. Add the butter, pecans, and corn syrup. With a wooden spoon, stir until uniform in consistency.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.