Bird Bakery Decadent Bourbon Balls
  1. Preheat the oven to 350 degrees. Toast pecans on cookie sheet for 5 minutes, rotating regularly. Bake until golden brown and let cool.
  2. In a food processor, pulse wafers into crumbs and then add cherries, pulse lightly, and then add toasted pecans. Pulse mixture three times more.
  3. In a large bowl, mix together the crumb-pecan mixture. Add 1 cup of cocoa, and 1 cup of the confectioners’ sugar. Incorporate completely and add the corn syrup. Stir in bourbon and orange juice, mix thoroughly. Sift remaining 1/2 cup cocoa and 1/2 cup confectioners’ sugar onto a large plate or flat surface. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar mixture, coating completely. Sprinkle with gold dusting powder if desired.
Recipe Notes
  • For stronger bourbon taste, eliminate or reduce orange juice.