Last year I stumbled upon a gem of a local cookbook, The Saturday Afternoon Club of Santa Rosa’s Gourmet Cookbook. Though when exactly it was published is unclear, suffice to say it was during a long-gone time when “Mrs.” was used to identify the cook. These Bourbon Balls were inspired by Mrs. John P. Murray, with a few additions to update them.
On the plus side, they don’t require cooking and pack a wallop of flavor. And, kids hate ’em.
Bourbon Balls
2 cups crushed vanilla cookies
1 cup. powdered sugar, sifted
1 cup pecans, chopped fine
2 tablespoons melted butter
2 tablespoons light corn syrup
2 tablespoons unsweetened cocoa powder
1/3 cup bourbon
Chocolate coating
4 oz high quality bittersweet chocolate
2 tsp oil
Mix all ingredients and roll into balls. Roll in powdered sugar. Refrigerate at least 2 hours.
Melt chocolate and oil in a double boiler until just melted or in a microwave at 1/2 power for about 2 minutes. Cool to about body temperature. Dip the cold bourbon ball into the melted chocolate with a fork and place on a foil-lined baking pan. Chill 2 hours.