Bourbon Balls

These boozy delights aren’t original (bourbon or rum balls have been a southern staple for eons) but I started making them a few years back when I wanted a pretty powdered sugar contrast on my Christmas cookie gift plates. They’re absurdly easy, decadent, and flexible to substitutions. This is my favorite version so far, a warm, lightly spiced mix of Speculoos cookies, pecans, dark syrup, and bourbon. If you’re not an alcohol person, a spiced apple juice or a sparkly cider would also do the trick.

Total Time: About 1 hour, depending on how quickly you crush and chop things and how impatient you are.

1 12 oz package crushed Speculoos cookies

1 cup finely chopped pecans

3/4 cup powdered sugar

2 tbsp cocoa powder

2 tbsp dark corn syrup

1/2 cup bourbon

Powdered sugar for rolling

  1. Combine all ingredients except extra powdered sugar in a large bowl. If the mixture seems too loose to roll into balls, refrigerate for 30 minutes.
  2. Spoon the mixture into 1-2 tbsp balls.
  3. Toss in powdered sugar and store in an airtight container. (Theoretically they’ll keep for about 2 weeks, but they won’t last that long.)

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