My grandmother makes these addictive little treats each year, and they are very popular with the over-21 set.  That is, at least, in our family. 

This year, Grandma emailed me the recipe for Bourbon Balls and I was SO excited to make a batch right away.  I mixed all the ingredients and noticed that the batter was quite runny.  There was no way I could roll this stuff into little balls!  I must have added too much bourbon, or not enough dry ingredients.   I checked Grandma’s email again to be sure I’d followed directions.  The emailed recipe read this way; 

1 cup bourbon, I add a little more”

That is exactly what I had put into my batter.  One cup, plus an extra splash of bourbon.  To make a long story short, after some searching the bookshelves, I found a copy of her recipe in a compilation cookbook she was published in years ago.   It was the same recipe, but with one minor difference;

1/4 to 1/3 cup bourbon”

Well, well, well.   It seems Grandma may have enjoyed one too many Bourbon Balls before emailing that recipe.   Either way, these are yummy, easy to make and the more you eat, the more you want!  Thank you, Grandma Ruth!

-Michelle

Note: The original recipe uses vanilla wafer cookies, which often contain eggs or dairy.  I replaced with dairy-free graham crackers.   Works out great either way!

Ruth’s Bourbon Balls

2 1/2 cup finely ground graham crackers
1 cup confection sugar
2 Tbs. cocoa
1 cup finely chopped nuts
6 Tbs corn syrup
1/4 to 1/3 cup bourbon (I’d lean toward 1/3 cup if I were you)

Mix crumbs, sugar, cocoa and nuts.  Add remaining ingredients.  Shape into balls the size of walnuts and roll in powdered sugar.  Store in tightly covered container for up to two weeks.  You may also store in freezer for extra freshness.