Bourbon Balls

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I followed this recipe exactly, using organic Vanilla Wafers and Jameson for the bourbon. I think the texture, taste and ease of making are fantastic. The only thing I will be changing next time around will be the amount of whiskey - a little more and these will be perfect!

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These are so easy and good. For a variation, I added a tablespoon of Grand Marnier and covered in a chocolate studded with some orange zest. Very nice...

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GREAT! My co-workers would go crazy if I didn't make these every Christmas.

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I remember my mom making these when I was a child. As the years passed, I began making them with lots of compliments. The only difference to the recipe is that I use fresh English walnuts instead of pecans. Instead of corn syrup, I use 2 Tablespoons honey. And lastly, I up the ante with 1/3 - 1/2 cup of brandy, bourbon, or rum (whatever I have on hand. I adjust the amount depending upon the consistency of the mixture. Don't make it too wet or it is a soggy mess. Too dry and it won't hold well when shaping the balls. After a roll in powdered sugar, I keep them in a cool or refrigerated space. Let them 'age' overnight for more potency! Beware! These are addicting!

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This is a great recipe! If you have a food processor, it is a piece of cake. I bought pound cake from my grocery store bakery to make them. The flavor is not too strong with the bourbon, and the cake and pecans stand out very well. Let them sit for 20 minutes so the cocoa can blend with the ball and enjoy!

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Enjoyed everything about these, the taste, the texture, the ease in making. These are just wonderful.

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They are good but I think they could use just a little more flavor

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These are really good. I took Gale Gand's advice and used pound cake crumbs. Actually, I pulsed everything in the food processor to simplify things. I used about half the amount of alcohol. I also divided the batch up to try different flavors. Our favorites were hazelnut liqueur, coconut rum, and chocolate chip cookie liqueur. The possibilities are endless!

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Makes exactly 36 (+2 for testing! forgot to toast the pecans but tastes great nonetheless