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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 cup coarsely chopped pecans |
1 1/4 cups powdered sugar, divided |
2 tablespoons unsweetened cocoa |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 teaspoon ground red pepper (optional) |
1/4 cup bourbon |
2 tablespoons sorghum |
60 vanilla wafers, finely crushed (about 2 cups plus 2 tbsp.) |
Directions:
1. Place pecans in a single layer in a shallow pan. Bake at 350° for 8 to 10 minutes or until toasted.
2. Sift together 1 cup powdered sugar, next 4 ingredients, and, if desired, ground red pepper. Stir together bourbon and sorghum. Gradually add powdered sugar mixture to bourbon mixture, stirring until blended. Stir in vanilla wafers and toasted pecans; stir 1 minute. (Place a small amount of mixture in palm of hand, and make a fist around mixture, testing to be sure dough will hold its shape. If not, continue to stir in 20-second intervals.)
3. Shape mixture into 1-inch balls. Roll balls in remaining 1/4 cup powdered sugar, and place on a wax paper-lined baking sheet.
4. Chill 1 hour or until slightly firm. Store in an airtight container in refrigerator up to 1 week.
5. *Molasses, honey, or cane syrup may be substituted.
6. Note: For testing purposes only, we used Hershey's Dutch Processed Cocoa at one tasting and Hershey's Unsweetened Cocoa at another.
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