Whiskey Balls
Chocolate Whiskey Balls
Paula's Whiskey Balls
Jack's Holiday Tennessee Whiskey Balls
Whiskey Balls
Author/Submitted by: From Craig Claiborne's "Southern Cooking" , FIDO
Cooking Echo by Wesley Pitts, the Bourbon Cowboy.
Servings: 36
Categories: Alcohol / Candies / Chocolate / Cookies / Desserts /
Low-Fat/Low-Cal / Pecans
3 cups Vanilla wafer crumbs
1/2 cup Pecans, finely chopped
1/2 cup Unsweetened cocoa
2 cups Confectioner's sugar
1/2 cup Bourbon
3 tablespoons Light corn syrup
Salt, if desired
Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar,
Bourbon, corn syrup, and a dash of salt. Form into small balls the size
of walnuts. Roll each ball in the remaining 1 cup confectioner's sugar
and place on a cookie sheet. Chill in the refrigerator for several
hours or overnight.
It is traditional in the South to use Bourbon, but rye may also be
used. This confection -- or at least a version of it -- was an early
Southern version of those chocolate truffles that became the rage for
chocolate lovers during the 1980s in this country. The whiskey balls
are made, of course, with cocoa rather than chocolate.
Source:
<http://www.floras-hideout.com/recipes/recipes.php?page=recipes&data=t-z/Whiskey_Balls>
Chocolate Whiskey Balls
The Author says: "A variation of the classic Bourbon Balls, the
chocolate cookie crumbs make these sinfully rich and very chocolatey!
Substitute your favorite liquor for the whisky, or roll them in finely
chopped pecans instead of sugar, if you prefer. These keep well and are
marvellous with eggnog." --Emily Crumpacker
1 cup pecans
1 cup chocolate wafer cookie crumbs
1 cup confectioners sugar
1-1/2 tablespoons light corn syrup
1/4 cup whisky
powdered sugar for rolling
Grind the pecans and the chocolate wafers coarsely in a food processor
and empty into a large bowl. Mix in the sugar, corn syrup, and whisky
very thoroughly (I use my hands). Shape the mixture into balls the size
of a quarter and roll in powdered sugar. Keep in an airtight container
in a cool place, or freeze on a baking sheet until each is firm and
store in tightly sealed plastic bags.
Yield: 2-3 dozen
Source: <http://homecooking.about.com/library/archive/bldes16.htm>
Paula's Whiskey Balls
1 cup graham cracker crumbs
1 cup powdered sugar
1 cup finely chopped walnuts
3 teaspoons cocoa powder
1-1/2 tablespoons light corn syrup
1/2 cup whiskey
powdered sugar
In a large mixing bowl stir together graham cracker crumbs, 1 cup
powdered sugar, walnuts, and cocoa. Stir in corn syrup and whiskey
until well blended. Shape into 3/4-inch balls and roll in extra
powdered sugar. Place on a cookie sheet to dry (do not bake). If the
dough seems too sticky, you can add a bit more graham cracker crumbs.
If the dough seems too dry, add a very small amount of corn syrup. Let
dry for 2-4 days (until they are firm, and easy to handle and bite
into, but not rock-hard), then store in an airtight container.
Note: Kindly donated by Paula Wing.
Source: <http://www.christmas-cookies.com/recipes/recipe2,353.php>
Jack's Holiday Tennessee Whiskey Balls
They don't call these classic holiday treats bourbon balls in
Lynchburg!
2 cups toasted chopped pecans
1 box (12 ounces) vanilla wafers, finely crushed (about 2 3/4 cups)
2 cups powdered sugar, plus more to roll cookies in
1/2 cup cocoa
1/4 cup corn syrup
1/2 cup Jack Daniel's Tennessee Whiskey
Combine all ingredients in a large mixing bowl. Blend well with hands.
Form into 1-inch balls rolling dough between hands. Roll in powdered
sugar. Store in air tight container. Makes about 5 dozen.
Source: <http://www.jackdaniels.com/tennesseetable/whiskey_balls.htm>
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