Rum or bourbon balls - tdn_94/02/20
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Vanilla wafer crumbs |
| 1 | cup | Finely chopped pecans |
| 1 | cup | Powdered sugar |
| 2 | tablespoons | Cocoa, Dutch recommended |
| ¼ | tablespoon | White Karo syrup |
| ¼ | cup | Rum or bourbon (or more) |
Directions
The food processor is the perfect appliance to make the wafr crumbs and chop the pecans fine enough. Mix all the dry ingredients in a large bowl thoroughly before adding the corn syrup. Toss and mix with a fork before adding rum or bourbon. Mix to coad well before forming into about 2 dozen balls, formed by rolling about 1 teaspoon of dough between hands. Roll in powdered sugar and store in a tightly sealed container. Gingersnaps or chocolate wafers are sometimes used.
If chocolate wafers are used, omit the cocoa. Almonds, or another nut also can be used. In some recipes the bourbon bails are rolled in cocoa or finely chopped nuts. The nuts must be "dust fine."