Bourbon Balls

In a food processor, process the crumbled wafers, pecans and chocolate chips until ground to a powder. Add 3/4 cup of the confectioner’s sugar and the cocoa powder. Process until evenly incorporated.

With the motor running, add the corn syrup and bourbon through the feed tube. Process until just well blended.

Let mixture stand for 5 to 10 minutes to firm up slightly.

With kitchen gloves on or lightly greased hands, shape mixture into 1″ balls and place on waxed paper.

Spread the remaining 1/2 cup confectioner’s sugar in a shallow bowl. Roll balls in sugar until evenly coated and place back on waxed paper. The balls may need a second roll in confectioner’s sugar as the sugar gets soaked up.

Let the balls air dry a little, then place in an airtight container to mellow (or get drunk, if you will).

This recipe usually makes around 3-1/2 dozen balls and will keep in the refrigerator for two weeks and in the freezer for a month. They can be served on a platter with other Christmas goodies or given as gifts. I like to put them in individual paper confection cups.