Dessert: United States – Appalachian and Southern United States – Bourbon Balls

Serving Size: 36

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr 20 min

Total 2 hrs 10 min

Ingredients

- 2 cups (200 g) crushed vanilla wafers (about 50–60 wafers)
- 1 1/4 cups (125 g) finely chopped toasted pecans
- 1 cup (120 g) confectioners' sugar (powdered sugar), sifted
- 4 tbsp (57 g) unsalted butter, softened
- 3 tbsp (45 ml) Kentucky bourbon
- 2 tbsp (30 ml) light corn syrup (optional, for smoother binding)
- 1/4 tsp (1.5 g) kosher salt
- 12 oz (340 g) semi-sweet chocolate, chopped or chips
- 1 tbsp (15 g) vegetable shortening or coconut oil (optional, to thin chocolate)
- 1/2 cup (50 g) extra finely chopped toasted pecans or cocoa powder, for finishing (optional)

Instructions

Short Description:
Classic Kentucky confection: bite-sized balls made from crushed vanilla cookies, toasted pecans, confectioners' sugar and Kentucky bourbon, chilled and coated in chocolate. Rich, nutty, and boozy, they are a holiday favorite in the region.

Regional Notes:
This Appalachian/Southern version uses crushed vanilla wafers (a traditional Southern pantry staple) and toasted Kentucky pecans, with real Kentucky bourbon providing the distinctive regional flavor. Coating each piece in semi-sweet chocolate is the customary finishing touch in Kentucky; quantities and texture differ from simpler non-regional cookie-bourbon truffles.

1. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes; cool, then chop finely.  
2. Place vanilla wafers in a food processor and pulse to fine crumbs (or place in a sealed bag and crush with a rolling pin). Measure 2 cups (200 g) crumbs.  
3. In a large bowl, combine cookie crumbs, chopped toasted pecans, and sifted confectioners' sugar. Stir to blend.  
4. Add softened butter, Kentucky bourbon, corn syrup (if using), and salt. Mix with a spatula until a uniform, slightly sticky dough forms. If the mixture is too dry, add bourbon 1 tsp (5 ml) at a time; if too wet, add a little more sifted confectioners' sugar.  
5. Cover the bowl and chill the mixture 30–45 minutes so it firms enough to roll.  
6. Line a baking sheet with parchment paper. Using a teaspoon or small cookie scoop, portion mixture and roll into 1-inch (2.5 cm) balls (yield about 36). Place on prepared sheet and chill 15–20 minutes while preparing chocolate.  
7. Melt chocolate and shortening (if using) together in a heatproof bowl over gently simmering water (double boiler), stirring until smooth, or microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Keep warm but not hot.  
8. Using a fork or dipping tool, dip each chilled ball into the melted chocolate to coat completely, letting excess chocolate drip back into the bowl. Return to parchment. If desired, immediately sprinkle or roll coated balls in extra chopped pecans or dust with cocoa powder.  
9. Refrigerate coated bourbon balls until chocolate is set, about 20–30 minutes.  
10. Store in an airtight container in the refrigerator for up to 2 weeks or freeze up to 3 months. Bring to room temperature briefly before serving to soften the center.