This “candy” is simplicity itself to make, and it appears in every Christmas cookbook and at every holiday party south of the Mason-Dixon line. Most recipes call for using store-bought vanilla wafers as a base for the confection, but my mother’s recipe calls for shortbread.

Ingredients

  • 2 cups crushed shortbread
  • ¾ cup confectionerssugar, plus ⅓ cup for dredging
  • cups chopped pecans
  • ¼ cup unsweetened cocoa powder
  • ¼ cup light corn syrup
  • cup bourbon or sour mash whiskey (or dark rum if you prefer)

Method

Put all of the ingredients except the sugar for dredging in a food processor and process until blended together. Roll into ¾- to 1-inch balls, roll in the powdered sugar, and store in wax paper-lined tins. They will keep for about a month.

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