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Bourbon Balls
This is a classic from "Mary Blair's Hors D'oeuvres Cookbook."
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon
1 1/2 tablespoons light corn syrup
2 tablespoons cocoa
Confectioners' sugar, to dust and roll
Mix all ingredients except sugar together in a food processor or blender. With hands dusted in confectioners' sugar, form walnut-sized balls from the dough, rolling them in additional confectioners' sugar. Bourbon balls should be made at least one day before you plan to serve them so that the flavors can mingle. They can be made up to one week in advance. Makes about 24.
Thursday, May 04, 2000
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