Brandy Balls

(Pictured on the left.)

Be warned, the Brandy Balls are intended for mature audiences. These are a no bake cookie, therefore they hold about 90% of the alcohol content they were originally given. The flavor is intense and eating too many before driving is discouraged by both the management of this blog as well as state troopers anywhere in the country, not to mention M.A.D.D.

Ingredients:

• 1 1/2 cups confectioners’ sugar
• 2 tbsp. cocoa powder
• 1/2 tsp. ground allspice
• 1/2 cup brandy
• 2 tbsp. light corn syrup
• 2 1/2 cups finely crushed vanilla wafers (roughly 1 box, if you are using ‘Nilla^® Wafers.)
• 1 cup finely chopped toasted pecans

Method:

Sift together 1 cup of the confectioners’ sugar, cocoa powder and allspice in a large bowl. Stir in the brandy and corn syrup. Stir in the vanilla wafers and walnuts. Mix well.

Place in refrigerator to firm up slightly, about 30 minutes. (May appear crumbly and dry, this is O.K.)

Place remaining 1/2 cup confectioners’ sugar in a shallow bowl.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1″ balls. Roll the balls in confectioners’ sugar with your hands. coat evenly.

Place on a baking sheet and cover with plastic wrap. Refrigerate overnight. Store in the refrigerator in an airtight container with waxed paper or parchment paper between layers for up to 2 weeks.

What I would have done differently had I thought of it at the time:

The brandy in these little booze packed flavor bombs is a bit intense in flavor. I think the next time I make them, I’ll back it off a bit. Perhaps 1/3 of a cup instead of the 1/2 cup called for in the recipe. Otherwise I am quite happy with the outcome. You may also substitute dark rum for the brandy and gain Rum Balls. Use Bourbon and you have bourbon balls. Quite versatile, really.

Recipe Source: http://www.cookingbytheseatofmypants.com/recipes/tea-and-brandy-cookies-that-is/