Whisky Balls

If you were one of the lucky ones to enjoy the Rum Balls I made for the library's quarterly Christmas Tea, you most likely will enjoy these at the next tea. I found a bourbon ball recipe contributed by Barbara Pankey in the Fabulous Food Auction recipe book when I found the Horseradish Carrot Casserole recipe and filed it away for future use. We have our next tea coming up at the end of the month and it will have an "Irish" theme. I swapped the bourbon for a Canadian whisky and they turned out just fine. 

Since putting on a tea is very labor intensive and the whisky balls can be frozen ahead of time; I chose a day when I had a little spare time to go ahead and get these made. Making two batches, I ended up with around 90-100 balls.

INGREDIENTS:

1 cup crushed vanilla wafers (regular size-12 oz. box will make 2 batches)

1 cup finely chopped pecans

1 cup confectioners' sugar

2 tbsp. baking cocoa

1/4 cup whisky (I used Canadian Hunter)

1-1/2 tbsp. white corn syrup

Additional confectioners' sugar to coat the balls*

*I chose to tint them a light green for the tea. 

Must use a dry color additive (I used Wilton's Petal Dust)

 In a small bowl, mix the additional confectioners' sugar and petal dust until you get the color you want.
Set aside to roll the balls in.

 Using almost 1/2 of a tiny (not cheap) vial, I ended up with a light spring green.

 Crush the vanilla wafers in a food processor if you want to make this task easy.

 In a large bowl, mix all the ingredients.

 Line your counter with wax paper. Some for the coating and another area to set the balls.

Spoon out a little of the colored confectioner's sugar.

Roll into 1" balls and coat them. Store in the refrigerator or freeze them.