Old Smokey Bourbon Ball Recipes

BOURBON BALLS

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

OLD FASHIONED BOURBON BALLS

Steps:

• In a food processor fitted with with the knife blade, process vanilla wafer cookies until they are a fine crumb. Remove to a large mixing bowl.
• Add pecans and process as finely as possible. This will be a fine chop. Stir into vanilla wafers.
• In a measuring cup combine honey and bourbon and stir together.
• Drizzle bourbon mixture over the cookie and nuts and mix together until well combined.
• Use a 1" cookie scoop to scoop out dough. Roll into balls in the palm of your hands.
• Roll in powdered sugar or cocoa powder and place on a lined cookie sheet
• Store in an airtight container with a lid in the refrigerator until ready to serve.

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

CLASSIC OLD FASHIONED

Steps:

• Muddle the orange slice, 2 cherries, bitters and sugar if using in a large liquid measuring cup until syrupy. Add in the bourbon and a few ice cubes and stir vigorously for 20 seconds to chill the drink and dilute the bourbon. Fill 2 rocks glasses with one large cube. Strain the drink into the glasses. Squeeze an orange peel above each glass to release the oils, then add to the glass along with 1 or 2 cherries.

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

BOURBON LITTLE SMOKIES

Steps:

• In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
• Stir in the cocktail sausages, and place over medium heat.
• Bring the sausages and sauce to a simmer; serve.