Ballet Bourbon Balls

Just in case you need a snappy new recipe for your New Year festivities, I have a treat for you! This bourbon ball recipe is from one of my ballet teachers from years ago and is a twist on the traditional rum balls.

Every holiday season, my teacher would come to the ballet studio armed with paper plates of Christmas cookies. Her baking skills were surpassed only by her phenomenal dancing and teaching abilities. No matter how hard we tried to resist the temptation of these tasty treats that were certain to wreak havoc on our ballet bodies, the minute she pulled the cellophane off of the plates and the smell wafted across the dance floor, we all folded like a deck of cards.

Her Bourbon Balls were my personal favorites, and after relentlessly pestering her for the recipe she finally capitulated. However, she did swear me to secrecy, and as far as I know she has never shared this recipe with anyone else. And now I share it with you. But please don’t tell her. It will be our little secret.

Nothing about this recipe is healthy, but it sure is tasty and will be a big hit at any party. Just make sure you enforce a 3 ball limit on your guests. These little treats pack a punch!

2 1/2 cups crushed vanilla wafers

1 cup confectioner’s sugar

1 cup finely chopped walnuts, or you can use a combination of walnuts and coconut

3 TBSP corn syrup

2 TBSP cocoa

1/3 cup Bourbon (use the good stuff–Wild Turkey 101 Proof is highly recommended)

Additional confectioner’s sugar

Thoroughly mix together wafer crumbs, sugar, cocoa, and nuts. Add corn syrup and mix well. Shape into 1 inch balls, then roll each one in the confectioner’s sugar. Refrigerate overnight in a single layer on a waxed paper lined sheet. Roll each ball once more before baking. Bake in a pre-heated 350 degree oven on a lightly greased cookie sheet for about 15-20 minutes until done. Enjoy!