NO-BAKE TIPSY COOKIE BALLS – about 3½ to 4 dozen cookies
Tipsy Cookie Balls have been especially popular at Christmas for over a hundred years.
- 2 cups crushed vanilla wafers/cookies (about 60 wafers/cookies)
- 1½ cups sifted confectioners' sugar
- 3 tablespoons unsweetened cocoa
- 1½ cups finely chopped pecans
- ½ cup bourbon whiskey
- 1/4 cup light corn syrup
- Granulated or confectioners' sugar or finely chopped pecans
In a medium bowl, combine crushed wafers, 1½ cups confectioners' sugar, and cocoa, mixing thoroughly. Stir in 1½ cups finely chopped pecans. Mix whiskey and corn syrup; stir into crumb mixture, mixing thoroughly. Shape rounded teaspoonfuls of mixture into compact balls.
Roll balls in granulated or confectioners' sugar or finely chopped pecans twice. Place balls on a baking sheet lined with wax paper. Allow cookies to stand, uncovered, for 2 hours in the refrigerator to dry. Store in an airtight container in a cool dry area. If possible, store for 4 to 5 days before serving to allow cookies to “ripen.” These will keep for several weeks if wrapped tightly in foil and refrigerated.
Vanilla Bourbon Balls: Omit cocoa and use 2 1/4 cups crushed vanilla wafers.
Rum or Brandy or Liqueur Balls: Prepare as previously directed and substitute rum or brandy or orange or coffee or raspberry liqueur for bourbon.