ugar.
Slowly beat in bourbon. Chill 1 hour or until
nd butter together.
Add Bourbon and pecan chips, then add
ugar.
Slowly beat in bourbon. Chill 1 hour or until
Chop walnuts fine.
Mix all ingredients together well.
Shape into 1-inch balls.
Roll in powdered sugar.
Store in tightly covered container.
Makes about 40 balls.
Best if stored for several days before using.
Combine crumbs, sugar, nuts and cocoa, mixing well.
Stir in corn syrup and bourbon; blend thoroughly.
Set aside in refrigerator for several hours.
Shape into 1-inch balls.
Roll in powdered sugar.
Store in airtight container in refrigerator. Makes 36 Bourbon Balls.
Combine all ingredients with 1 cup confectioners sugar.
Mix well.
Make into rounded teaspoonful size balls.
Roll in confectioners sugar.
Store in airtight container for at least 3 weeks.
If necessary, roll bourbon balls again in confectioners sugar.
Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.
Combine first 5 ingredients and work into a paste with your hands.
Form into small balls.
Roll formed balls into powdered sugar.
Enjoy!
Microwave margarine in medium bowl on High, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape mixture into 1-inch balls and refrigerate until firm.
Combine chocolate morsels and cream in a small bowl.
Microwave at Medium-high 1 to 2 minutes, stirring once.
Chocolate should be melted.
Stir until smooth and drizzle over bourbon balls. Chill.
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon until thoroughly combined.
Shape into 1-inch balls.
Pour granulated sugar into a pie plate, then roll bourbon balls in sugar.
Store in an airtight container.
Will keep up to 2 weeks.
Do not freeze.
Makes about 5 dozen.
Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans, and bourbon. Refrigerate at least 12 hours.
Shape into balls. Pulverize remaining 3/4 cup pecans and sift in remaining 1/4 cup powdered sugar. Mix together and roll bourbon balls in mixture.
Grind pecans and wafers through fine food chopper.
Mix with remaining ingredients thoroughly.
Pinch off enough mixture to roll into balls the size of big cherries.
Dust with sugar.
May also be shaped into thin roll and ends dipped in colored icing.
Bourbon Balls keep indefinitely in an airtight container.
Makes 3 dozen.
In a large bowl, combine crumbs, sugar, cocoa and nuts.
Stir with a large spoon.
Combine the liquids, whiskey and corn syrup. Mix them well with the dry ingredients.
Roll about a tablespoon of dough between the palms of your hands to form a ball. Roll the ball in additional powdered sugar.
Store in refrigerator or freezer.
Good keepers in storage.
Makes about 48 bourbon balls.
For crust, mix flour, sugar and
For Wheat Balls:
Knead with water to
Mix first five ingredients well.
Add syrup and bourbon.
Mix well.
Roll into one-inch balls and roll in powdered sugar.
Keep refrigerated for storage.
ugar and small amouts of bourbon you may need to cut
Soak nuts in bourbon overnight.
Cream butter and powdered sugar. Combine with nuts and bourbon + enough more powdered sugar to form into balls. CHILL.
Melt choc. chips and parafin. Carefully put each ball into chocolate mixture and cool on waxed paper.
In a medium size bowl mix together the vanilla crumbs, bourbon, cocoa and corn syrup until well combined.
Shape into small balls (using about 1 tablespoon mixture for each ball).
Place on waxed paper.
Place the granulated sugar in a small shallow dish.
Roll the small balls in sugar to coat.
Place in a tightly covered container for a minimum of 24 hours to develop flavors.
Combine cocoa, vanilla wafers, sugar and nuts.
Add corn syrup and bourbon.
Let stand 30 minutes.
Pinch off walnut sized pieces and roll into balls.
Roll balls in cocoa.
Serve.
Makes 50 to 60 balls.