Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Hot-spiced bourbon balls




Source of Recipe


?


List of Ingredients






Makes 30 balls

1 cup coarsely chopped pecans

1-¼ cups powdered sugar, divided

2 tablespoons unsweetened cocoa

½ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground red pepper (optional)

¼ cup bourbon

2 tablespoons sorghum*

60 vanilla wafers, finely crushed (about 2 cups plus 2 tablespoons)

Place pecans in a single layer in a shallow pan. Bake at 350 degrees for 8 to 10 minutes or until toasted.

Sift together 1 cup powdered sugar, next 4 ingredients, and, if desired, ground red pepper.

Stir together bourbon and sorghum. Gradually add powdered sugar mixture to bourbon mixture, stirring until blended. Stir in vanilla wafers and toasted pecans; stir 1 minute. (Place a small amount of mixture in palm of hand, and make a fist around mixture, testing to be sure dough will hold its shape. If not, continue to stir in 20-second intervals.)

Shape mixture into 1-inch balls. Roll balls in remaining ¼ cup powdered sugar and place on a wax paper-lined baking sheet.

Chill 1 hour or until slightly firm. Store in an airtight container in refrigerator up to 1 week.

*Molasses, honey or cane syrup may be substituted.


Recipe