Southern Bourbon Balls: Boozy and Velvety

Ingredients

• 11 oz (312g) vanilla wafers, finely crushed
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/2 cup (120ml) Kentucky bourbon
• 2 tbsp (42g) light corn syrup
• 1 cup (120g) powdered sugar (for coating)
• chopped pecans (optional for coating)
• melted chocolate (optional for coating)

Instructions

1. 1

   Pulse the vanilla wafers in a food processor until they reach a fine, sand-like consistency.

2. 2

   In a large bowl, cream the softened butter and powdered sugar together until smooth.

3. 3

   Stir in the crushed vanilla wafer crumbs until the mixture looks like a thick, pale dough.

4. 4

   In a separate small bowl, whisk together the bourbon and corn syrup until completely blended.

5. 5

   Pour the bourbon mixture into the dry base and stir firmly until the dough is uniform and mahogany-colored.

6. 6

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the butter and hydrate the wafers.

7. 7

   Using a small cookie scoop, portion the dough into 1-inch balls and roll quickly between your palms to smooth the surface.

8. 8

   Roll each ball in powdered sugar (or alternatively, finely chopped pecans or melted semi-sweet chocolate).

9. 9

   Place the balls on a parchment-lined baking sheet and refrigerate for another 15 minutes to set the exterior.