Friday, December 26, 2008

Is the Cookie Curse lifted?

Well, probably not - these are more assembled than baked.

I shipped a bunch of these up north and my Mom reports they were a hit. I don't care if she was just being nice. At this low point in my cookiemaking, I'll take it. If there's a New Year's Day party this year, I may bring these along.

Chocolate Bourbon Balls
2 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1 cup peca halves, finely ground in food procesor
6 ounces semisweet or bittersweet chocolate, broken into pieces*
1/2 cup bourbon
3 Tablespoons light corn syrup
Granulated (regular white) sugar

1. Place cookie crumbs, confectioner' sugar, and ground pecans in a large bowl and stir to combine.

2. Melt the chocolate in microwave or in top of double boiler over simmering water. Stir in the bourbon and corn syrup. Add chocolate mixture to dry mixture and stir well to combine. Let sit for 30 minutes. Place some granulated sugar in a small bowl.

3. Roll mixture between your plams into 1-inch balls, then roll in sugar to coat evenly. Place balls in airtight container, separating layers with aluminum foil or waxed paper, and allow flavor to develop by sitting at room temperature at least overnight.

*Chocolate chips may not work as well as bar chocolate. Chocolate chips are formulated a little differently to better withstand high temps and keep their shape in cookies.

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