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Season to Taste

Do you ever do this? You hear little catch phrase that is agreeably suitable to whatever unique situation you are in, and then you glom onto like you’d been tossed the lifeguard’s buoy? I know I do!

Around Christmas time, about three or so years ago, I shared a tantalizing bourbon ball recipe that I had managed to snag while out shopping in Grove with Cathy Worten. It “has been said” that it is “a woman’s prerogative to change her mind.” So in the true “glomming spirit” I give to you, Bourbon Balls 2013.

Top Shelf Holiday

Bourbon Balls

1 box of Vanilla wafers, finely crushed (I used my food processor but you may also put them into a giant zip lock type baggie and crush them with your rolling pin.)

1 cup powdered sugar, ½ cup bourbon, 2 Tbsp. unsweetened cocoa, 2 Tbsp. corn syrup (light or dark is your choice. I have used both) and 1 cup finely chopped toasted pecans.

Stir all these ingredients together and roll into bite size balls. Once they have been shaped, roll them in additional powdered sugar. If you don’t eat them all at once, then you may keep them in the refrigerator for up to two weeks. (Slim chance they remain in there that long.)

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