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Bourbon Balls

This recipe is from Southern Food: At Home, on the Road, in History by John Egerton (University of North Carolina Press 1993). He says that recipes vary only slightly and that this is the standard method.

Makes about 3 dozen balls

1 cup finely crushed vanilla wafer crumbs

1 cup finely chopped pecans

1 cup powdered sugar plus 1/2 cup

2 tablespoons unsweetened cocoa

2 ounces bourbon

1 1/2 tablespoons light corn syrup

Thoroughly combine vanilla wafer crumbs, pecans, 1 cup powdered sugar and cocoa.

In a separate bowl, blend bourbon and corn syrup.

Stir the wet ingredients into the dry mixture until well blended. Cover and refrigerate for at least one hour or more.

Sift remaining 1/2 cup powdered sugar on a cookie sheet.

When dough is chilled through, shape small bits into balls and roll them in powdered sugar to coat. Store the balls in tins with tight-fitting lids. They keep well refrigerated, or can be frozen.

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