9
Roberto Caruso
This confection – between a cookie and a candy – is quick and easy to make.
250 g vanilla wafers, see tip below
1/2 cup toasted pecans
1/3 cup bourbon, rum or brandy
2 tbsp honey, maple syrup or corn syrup
1/3 cup icing sugar
2 tbsp cocoa
Whirl vanilla wafers and pecans in a food processor until finely chopped. Add bourbon and honey. Whirl until moistened and slightly doughy. Or by hand, crush vanilla wafers in a sealed bag with a rolling pin until fine crumbs. Finely chop pecans. In a small bowl, stir crumbs with pecans, bourbon and honey until moistened and slightly doughy.
In a shallow bowl, stir icing sugar with cocoa. If lumpy, sift or put through a fine sieve. Using your hands, form teaspoonfuls (5 mL) of dough into small balls and drop into cocoa mixture. Coat 3 or 4 at a time, then transfer to a waxed paper-lined container. Repeat, separating rolled balls with waxed paper in storage container. Seal container. Bourbon balls will keep well up to 1 week at room temperature or they can be frozen.
Calories 51, Protein 0.6g, Carbohydrates 7.5g, Fat 2.2g, Fibre 0.2g, Sodium 20mg.
You can use 2 cups (500 mL) finely crushed plain cookies such as sugar, shortbread or arrowroot instead of vanilla wafers.