This variation on a southern classic is lighter and less sweet than tradition usually dictates. My friend
The vanilla essence version can be eaten right away but the marvelous bourbon variety is even more delicious when allowed to mellow for at least a day. If you love the flavor of bourbon as much as
|Chocolate Oriolos or||•||•|
|packaged chocolate wafers*|
|cocoa, preferably Dutch-processed|
*Homemade cookies result in moister, softer and more delicious bourbon balls.
Use a food processor or blender to pulverize the cookies (in several batches) into fine crumbs. Empty them into a large bowl.
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.
Soften the butter and finely grate the nuts. Sift the powdered sugar and cocoa into the bowl with the cookie crumbs. Add the butter, nuts and corn syrup.
Allow the mixture to sit for 30 minutes to absorb the liquid evenly. Add more liquid if necessary.
To roll, use 1 level tablespoon of the mixture and press and roll it between your palms to shape into a ball.
To coat the balls with sugar topping, place the sugar in a small bowl. Add one ball at a time and roll it around in the sugar. The coating is most attractive when the balls are dipped three times. Redip after the sugar starts to disappear.
Place in an airtight container, and allow the balls to mellow for 24 hours or up to several weeks before serving.
© 1992 Rose Levy Beranbaum. All rights reserved.