Meemaws Bourbon Balls Food

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

BOURBON BALLS

Steps:

• Combine first 5 ingredients and work into a paste with your hands.
• Form into small balls.
• Roll formed balls into powdered sugar.
• Enjoy!

JIM BEAM BOURBON BALLS

Steps:

• Bring cream to a boil in a small saucepan over medium-high heat. Remove from heat and stir in bourbon and vanilla.
• Sprinkle chocolate over cream and allow to set without stirring for 5-6 minutes.
• Meanwhile, pulse the pecans in a food processor until coarsely chopped. Add pound cake cubes and pulse until pecans and cake are finely chopped.
• Stir the chocolate and cream until smooth. Pour the chocolate over the pound cake mixture in the food processor and pulse until combined. Transfer mixture to a medium bowl and refrigerate, stirring occasionally, until firm enough to scoop, about 1 hour.
• Sift cocoa and powdered sugar together in medium bowl. Line rimmed baking sheet with parchment paper. Scoop out heaping tablespoons of bourbon-chocolate mixture and roll to form a ball. Roll ball around in cocoa-powdered sugar mixture to coat and transfer to baking sheet. Repeat with remaining bourbon-chocolate mixture. Refrigerate until firm, about 2 hours. These look great placed in mini paper muffin/candy cups.

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

BOURBON BALLS

Steps:

• Finely crush vanilla sugar wafers in a food processor and measure out 3 cups worth.
• Finely crush 1 cup of whole pecans in a food processor.
• Mix wafers, nuts, powdered sugar, and cocoa.
• Stir in bourbon and corn syrup.
• Using a teaspoon to help gather mixture for each ball, shape mixture into 3/4" to 1" balls.
• Rolls balls in powdered sugar. I do this by dropping batches of the balls into a ziplock bag with a bit of powdered sugar in it. Refill some sugar into ziplock bag as needed.
• Refrigerate in tightly covered containers several days before serving (though they are very yummy right away!).
• Makes about 5 to 8 dozen balls.