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Bourbon Balls

Makes 36 – 42 cookies


  • 2 cups vanilla wafer crumbs
  • 2 tablespoons cocoa
  • 1 ½ cups confectioner’s sugar, divided
  • 1 cup pecans, very finely chopped
  • 2 tablespoons white corn syrup
  • ¼ cup bourbon


  1. Mix well the vanilla wafer crumbs, cocoa, 1cup confectioner’s sugar, and pecans.
  2. Add corn syrup and bourbon; mix well.
  3. Shape into 1-inch balls and roll in the remaining confectioner’s sugar.
  4. Put in tightly covered tin box or other metal container for at least 12 hours before serving.

Note: these cookies keep well for 4 or 5 weeks!

This recipe is featured in "The Williamsburg Cookbook" available from our online catalog.