RECIPES FOR BOURBON BALLS RECIPES

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BOURBON BALLS RECIPE | MCCORMICK



Bourbon Balls Recipe | McCormick image

A delectable Southern treat, this bite-sized dessert is made with McCormick® Pure Vanilla Extract, pecans, confectioners’ sugar and bourbon. Dip frozen balls in melted dark chocolate and top with a pecan half for a pretty presentation.

Provided by McCormick

Prep Time 45 minutes

Yield 18

Number Of Ingredients 8

1
1/4 cup (1/2 stick) butter at room temperature
1 package (16 oz) confectioners' sugar sifted
1 cup finely chopped toasted pecans
2 tbsps Pure Vanilla Extract
1/4 cup bourbon
3 packages (4 ounces each) semi-sweet baking chocolate
36 pecan halves (about 1/2 cup)

Steps:

  • Beat butter and confectioners’ sugar in large bowl with electric mixer on medium speed until mixture resembles coarse cornmeal. Stir in pecans, vanilla and bourbon. Using a 1/2-tablespoon (1/4-ounce scoop), scoop out balls. Place on parchment paper-lined tray.
  • Freeze 15 minutes or until firm. Roll into smooth balls. Store in freezer until ready to dip into chocolate.
  • Melt chocolate as directed on package. Remove 12 bourbon balls from freezer. Using a toothpick or fork, dip each ball into melted chocolate then immediately top with a pecan half. Place on parchment paper-lined tray. Freeze 5 minutes or until chocolate is firm. Repeat dipping with remaining bourbon balls. Store in airtight container in refrigerator.
  • Serve bourbon balls at room temperature.

Nutrition Facts : Calories 290 Calories

FUDGY BOURBON BALLS RECIPE - NYT COOKING



Fudgy Bourbon Balls Recipe - NYT Cooking image

This twist on a classic rum ball recipe substitutes chocolate cookies for the usual vanilla wafers, and features bourbon rather than rum. The flavors will mellow and integrate after sitting for a few days, so the cookies will be all the better if you can plan ahead and let them ripen for three or four days. They’ll keep for up to two weeks stored at room temperature.

Provided by Melissa Clark

Total Time 8 hours 15 minutes

Yield 4 dozen balls

Number Of Ingredients 6

2 1/2 cups/280 grams chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers or chocolate graham crackers)
1 1/4 cups/125 grams pecans, whole, halved or pieces
1/2 cup/120 milliliters good bourbon
1 cup/120 grams confectioners’ sugar, plus more for rolling
3 tablespoons unsweetened cocoa powder
1 tablespoon honey

Steps:

  • In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
  • In a separate bowl, stir together the bourbon, 1 cup confectioners’ sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
  • Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners’ sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners’ sugar just before serving.

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