Bourbon balls

(36 – 42 cookies)

Ingredients

2 cups vanilla wafer crumbs
2 tablespoons cocoa
1 ½ cups confectioner’s sugar, divided
1 cup pecans, very finely chopped
2 tablespoons white corn syrup
¼ cup bourbon

Instructions

Mix well the vanilla wafer crumbs, cocoa, 1cup confectioner’s sugar, and pecans.
Add corn syrup and bourbon; mix well.
Shape into 1-inch balls and roll in the remaining confectioner’s sugar.
Put in tightly covered tin box or other metal container for at least 12 hours before serving.
Note: these cookies keep well for 4 or 5 weeks!

This recipe is featured in "The Williamsburg Cookbook"
available from our online catalog.

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