Hot-spiced bourbon balls
Source of Recipe
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List of Ingredients
Makes 30 balls
1 cup coarsely chopped pecans
1-� cups powdered sugar, divided
2 tablespoons unsweetened cocoa
� teaspoon salt
� teaspoon ground cinnamon
� teaspoon ground nutmeg
� teaspoon ground red pepper (optional)
� 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 � 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
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