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um I just can't wrap my head around bacon in a cookie! There was a thread a while ago about bacon sundaes. I think I will pass, or maybe use butter for the drippings and pecans for the bacon and then we could try the bourbon part of the recipe.
um I just can't wrap my head around bacon in a cookie! There was a thread a while ago about bacon sundaes. I think I will pass, or maybe use butter for the drippings and pecans for the bacon and then we could try the bourbon part of the recipe. I know every now and then a hot homemade cookie is heaven with a glass of single malt scotch. Is it the same for you with bourbon? When I was in high school my boyfriend's mom used to make bourbon balls at Christmas time. They were little chocolate cookies. They were awesome! I asked for the recipe but never got it. I tried a recipe I found in a cookbook, but they weren't as good as Miss Betty's. Do you have a good one?
I have two I like. The first is more cookie-like, and the second is a more traditional candy type:
1 cup fine vanilla wafer crumbs
1 cup finely chopped pecans
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/4 cup bourbon
1 tablespoons plus 1 1/2 teaspoons light corn syrup
confectioners' sugar, sifted
Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage.
Makes about 3 dozen bourbon balls.
1 cup chopped nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
1 (16 ounce) package confectioners' sugar
18 ounces semisweet chocolate
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
As for the bacon in a cookie, it is so much better than it sounds