Recipe for cooking gold-dusted bourbon pecan balls

Desserts to Go with Coffee and Tea :: Truffles

Gold-Dusted Bourbon Pecan Balls

Source: Gourmet, December 1995

2 Tbsp. unsweetened cocoa powder
3/4 c. plus 1 Tbsp. powdered\sugar
1/4 tea. edible gold powder
2 c. vanilla-wafer crumbs (from about 55 cookies)
1/2 c. pecans, toasted, cooled, and chopped fine
1/3 c. bourbon
3 Tbsp. honey

In a small bowl sift together cocoa powder and 1 Tbsp. confectioners\sugar and whisk in gold powder until combined well.

In a bowl stir together wafer crumbs and pecans.

In a small bowl whisk together bourbon, remaining 3/4 cup confectioners\sugar and whisk in gold powder until combined well.

In a bowl stir together wafer crumbs and pecans.

In a small bowl whisk together bourbon, remaining 3/4 c. confectioners\sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form tsp. of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper, in an airtight container lined with wax paper, in a cool dry place 1 week.

Makes about 4 1/2 dozen bourbon balls.