Baking guru Rose Levy Beranbaum’s newest cookbook, “The Cookie Bible” (Harvest, $35), includes 150 recipes that range from simple drop cookies to showstoppers — and these no-bake wonders.
Bourbon Balls, she says in the book, “are the number-one most requested of all my holiday recipes.” They’re a classic treat for the holidays, but they’re popular year-round, especially if you make them the way Beranbaum does — with chocolate wafers, not vanilla.
“They richly deserve homemade chocolate wafers — as do you!” she says.
Make them at least a day ahead to let the flavors mellow. And for all you do-aheaders, excellent news: They’ll keep for up to six weeks. Here’s the recipe:
Bourbon Balls
Makes 22 1¼-inch balls
INGREDIENTS
28 grams (2 tablespoons) unsalted butter, cold
192 grams (6.7 ounces) chocolate wafers, preferably homemade
75 grams (¾ cup) pecan halves
72 grams (½ cup, lightly spooned into the cup and leveled off, plus 2½ tablespoons) powdered sugar
25 grams (1/3 cup) sifted unsweetened alkalized cocoa powder
41 grams (2 tablespoons) corn syrup
22 to 37 grams (1½ to 2½ tablespoons) bourbon, preferably Woodford Reserve or Maker’s Mark (see Baking Gems)
75 grams (¼ cup plus 2 tablespoons) granulated sugar, for coating the balls
DIRECTIONS
Thirty minutes to 1 hour ahead, cut the butter into 4 pieces. Set on the counter to soften.
Prepare the crumbs:
For the Food Processor Method: In several batches, pulverize the wafers into fine crumbs. Empty them into a large bowl.
For the Hand Method: Smash the wafers into crumbs by placing them in a reclosable freezer bag and rolling with a rolling pin.
Make the dough:
Food Processor Method: Process the pecans with the powdered sugar and cocoa until finely ground.
Add the butter and corn syrup. Process until combined. Scrape the mixture into the wafer crumbs and, with your fingers or a wooden spoon, mix until evenly incorporated.
Hand Method: Finely grind the pecans in batches in a spice mill with a little of the powdered sugar, or use a rotary nut grinder. In a medium bowl, whisk together the (remaining) powdered sugar, cocoa and wafer crumbs. Add the butter, pecans and corn syrup. With a wooden spoon, stir until the mixture is uniform in consistency.
Both Methods: Add 1½ tablespoons / 22.5 ml of the bourbon to the cookie crumb mixture. With a wooden spoon, stir until the mixture is uniform in consistency and begins to clean the sides of the bowl.
Add up to 1 more tablespoon / 15 ml bourbon a teaspoon / 5 ml at a time, if the mixture is too dry to hold together.
Let the mixture sit, covered, for 30 minutes to absorb the bourbon evenly. Add more bourbon if needed.
Roll the Bourbon Balls:
Scoop out level tablespoons (20 grams each) of the mixture and press and roll between the palms of your hands to shape into 1¼-inch balls.
Place the granulated sugar in a small bowl. Add one ball at a time and roll it around in the sugar.
The coating is most attractive when the balls are dipped three times. Redip after the sugar starts to disappear.
Place the balls in a paper towel – or crumpled parchment – lined airtight container. Store for up to 6 weeks.
Baking Gems:
A mixture of 30 grams / 2 tablespoons / 30 ml water and ½ tablespoon / 7.5 ml pure vanilla extract can be substituted for the bourbon.
I prefer granulated sugar for coating the balls. Superfine sugar will give them a whiter appearance.
— Rose Levy Beranbaum, “The Cookie Bible” (Harvest, $35)
