Christmas Bourbon Balls Recipe

First holiday baking is complete. Old fashioned bourbon balls

In a measuring cup combine honey and bourbon and stir together. Drizzle bourbon mixture over the cookie and nuts and mix together until well combined. Use a 1" cookie scoop to scoop out dough. Roll into balls in the palm of your hands. Roll in powdered sugar or cocoa powder and place on a lined cookie sheet.

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Step One: Make the cookie crumbs by using a food processor. Pulse the cookies into crumbs. Step Two: Add the cream cheese, vanilla, and powdered sugar. Pulse until combined well. Step Three: Form 15 small balls and place them on a wax-lined tray.

Christmas Bourbon Balls Recipe

Combine the crushed cookies and pecans, softened butter, corn syrup, bourbon, vanilla, powdered sugar, cocoa, and salt in a large mixing bowl. Cover the bourbon ball mix with plastic wrap and chill for at least 30 minutes. Shape the mixture into approximately 1-inch balls.

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Add the sweetened condensed milk, butter, and pecans and mix with a wooden spoon until combined. Add the vanilla, bourbon, and about 1/2 of the bag of sugar. Mix until well combined. Continue adding sugar, about 1 cup at a time and mixing well after each addition, until all sugar is added.

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Instructions. Place 6 ounces vanilla wafer cookies and 1 cup pecans in the bowl of a food processor fitted with the blade attachment. Process into fine crumbs, about 20 seconds. Transfer to a large bowl. Add 1/2 cup powdered sugar, 1/4 cup bourbon, 2 tablespoons unsweetened cocoa powder, and 2 tablespoons light corn syrup.

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Step 2. Remove from freezer and make into balls using about a teaspoon of mixture for each one. Place on wax or foil paper on cookie sheet and put back in the freezer for 30 more minutes or.

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Step 1. Combine dry ingredients: Stir together crushed vanilla wafers, powdered sugar, cocoa, and pecans. Step 2. Make the dough: Combine the bourbon and corn syrup in a small bowl. Then, add the bourbon mixture to the dry mixture, and stir until a soft dough forms. Step 3.

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Chill for 1 hour in the refrigerator. Roll into 1 inch balls and place on a cookie sheet covered with waxed paper. Refrigerate 2 hours. Melt chocolate in the microwave in 30-second intervals until melted, stirring after each interval. Using a fork to hold the bourbon ball, dip each ball in chocolate covering completely.

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In a small bowl, whisk together the bourbon, vanilla, and corn syrup together. Add the bourbon mixture to the cookie crumb mixture and stir to combine and a thick dough forms. Use a cookie scoop to measure out 1 tablespoon of the dough and roll into roughly 1-inch balls.

Bourbon Balls Recipe

It should form a ball when squeezed. Using a medium scoop, portion out the dough onto a clean baking sheet. Chill the dough for 30 minutes. Roll the bourbon balls to a smooth ball. Return to the fridge and refrigerate for 30 minutes. Melt chocolate over a double boiler, being sure not to burn the chocolate.

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In a mixer bowl, add softened butter and honey. Mix until fluffy, about 2 minutes. Chop the shortbread cookies into fine crumbs. Add cookie crumbs and chopped pecans to the butter mixture. Beat until well combined. Use a cookie scoop to form into 1 to 1 1/2 inch balls and place on a parchment paper lined cookie sheet.

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Pour the cookie crumbs into the chocolate. Add the figs, confectioners' sugar, bourbon, condensed milk and vanilla and stir until well blended. Cover and refrigerate the mixture until firm enough.

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Directions. Cream butter. Add powdered sugar and mix until smooth. Add bourbon and mix until incorporated. Refrigerate the mixture for 1 hour. Form the buttercream mixture into 1-inch balls and place on a baking sheet lined with parchment or waxed paper. Refrigerate until firm.

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Combine wafer crumbs and nuts in a large bowl. Add condensed milk and bourbon. Blend well. Chill for about 1 hour. Pour about 1 cup of powdered sugar into a shallow dish. Dip the palms of your hands into the powdered sugar and shape the "dough" by teaspoonfuls into round balls. Roll in powdered sugar.

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Seal the jar shut and allow the nuts to soak in the bourbon for at least 8 hours up to overnight. In a medium bowl, mix the sugar and softened butter until fluffy. Stir in the soaked nuts and bourbon. If the mixture is too sticky, chill it in the fridge for 30 minutes to 1 hour.

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Stir bourbon mixture into the cookie mixture. Stir until it forms a soft, sticky dough and there are no streaks of dry mixture. Shape into 1-inch balls. Roll in powdered sugar. Cover and refrigerate for at least an hour so the flavors can develop. Store in a covered container in the refrigerator for up to 2 weeks.