If Felicia is going to bake Christmas cookies for the Lounge Christmas eve party, which she is, then they are going to contain booze. Enter Mom. Mom first made these bourbon balls in 1983. ("We let you kids eat them - do you think that was okay? It was only a half-cup of whiskey.")
Like all bourbon and rum ball recipes, this recipe contains Nilla Wafers. (I'd love to hear your recipes if you've ever made them from scratch.) And like all good cookie recipes, it starts with a glass of wine.Bourbon Balls
6 ounces semi-sweet chocolate chips
3 Tablespoons corn syrup
1/2 cup bourbon (I used Makers Mark)
2 and 1/2 cups finely crushed Nilla Wafers
1/2 cup confectioners sugar
1 cup nuts (I used pecans)
1. Melt chocolate chips in a double boiler. I made a makeshift double boiler out of a pan and a metal bowl.2. Remove from heat and add corn syrup and bourbon, mixing thoroughly.
3. In a separate bowl, combine vanilla wafers, confectioners sugar and nuts.
4. Add dry ingredients to wet ingredients and mix thoroughly.5. Cover and let stand 3o minutes. Don't skip this step!
6. Form into 1 inch balls and roll in sugar.7. If you can stand waiting, let the balls season in the fridge for a few days before eating them.