Updated Nov 23, 2016Chatelaine
- 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.
You can use 2 cups (500 mL) finely crushed plain cookies such as sugar, shortbread or arrowroot instead of vanilla wafers.
NutritionCalories 51, Protein 0.6 g, Carbohydrates 7.5 g, Fat 2.2 g, Fibre 0.2 g, Sodium 20 mg.