Recipes from the Grapevine Cottage

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Bourbon Balls

Wine Guy Mark Finch brought a batch of these into the store last week...Wow were they good!

Makes 24 - 48, depending on size


1 cup vanilla wafer crumbs
1 cup roasted pecans, chopped fine
1 cup confectioners sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 cup Bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners sugar for decoration


Combine wafer crumbs, finely chopped pecans, 1 cup confectioners sugar and cocoa.

Blend the Bourbon, corn syrup and vanilla extract together. Add to the crumb mixture and mix well. Shape into 1-inch balls and refrigerate for at least two hours. After thoroughly chilled, roll balls in confectioners sugar until evenly covered.

To roast pecans, put some in a single layer on a cookie sheet and place in a 350 degree oven for five minutes. Start with more than a cup, since they’ll occupy a smaller volume after they’re chopped in a food processor. (It’s not a bad plan to make more than you need so you can snack on them.)

I used Scharffen Berger unsweetened cocoa powder, Penzey’s double-strength vanilla extract and ninety-proof Maker’s Mark Bourbon.