Aunt Jane's Kentucky Bourbon Balls

I make xmas cookies every year with a friend and we added these to the list 5 or 6 years ago and they are my favorite every year- perfection! (I use Eagle Rare bourbon.)

This has become a holiday tradition in our family, a great addition to our cookie tray. Made as recipe directs, and they were perfect. A little fussy to shape, but worth it for the bourbon deliciousness.

This has become a holiday tradition in our family, a great addition to our cookie tray. Made as recipe directs, and they were perfect. A little fussy to shape, but worth it for the bourbon deliciousness.

This is similar to my grandmother's recipe - except she used cocoa powder instead of melted chocolate. Thinking I had the recipe memorized one year, o had a lapse at the store when getting supplies. I accidentally bought Graham crackers instead of the Nilla wafers. I made it anyway, and the result was surprising delicious. The honey kn the graham crackers was a good pair with the bourbon.

The bourbon flavor was great but the balls were really dry. I followed the recipe exactly and measured everything by weight. I would add more chocolate next time and fewer wafers.

I'm Southern, we still say Can I have some sugar.

I love the story, so well written and engaging.
This recipe sounds great...am wondering something on the Nilla Wafers.
Could I use Trader Joe's Ultimate Vanilla wafers? They are delish and have specks of vanilla bean in them. Or would they be too overpowering? Thanks.

Love the recipe, but the story!! Oh my! Everyone should have an "Aunt Jane" in their life!!

Where's the story about Aunt Jane? Been scrolling...can't find it...

These were delicious even though very crumbly and time consuming to roll into balls. (Add a little bit of water if that happens.) Also, simply use Back To Nature brand Madagascar vanilla wafers to make this vegan. They arrived overnight from Soap.com. Easy. https://www.soap.com/p/back-to-nature-cookies-madagascar-vanilla-9-oz-200887?

I made a batch of these last weekend and they are curing in a tin. I'm trying to let them sit until I go to visit my family for Christmas. I am happy to honor Aunt Jane by sharing these with my family.

Thank you so much for sharing this recipe! I spent 3 very happy years in Kentucky when I was much younger, and a dear friend there gave me a wonderful bourbon ball recipe that called for Maker's Mark. I lost the recipe many years ago, and my friend as well. So thanks for giving me back a piece of the past, as well as a great story & a delicious holiday treat! And, btw, you're never too old to give some sugar...or get some!

Joanie, I searched for the Penzeys Vanilla wafer recipe but it's no longer posted on their site. Can you share?

Oh, and my recipe using sifted confectioners sugar instead of regular sugar.

I've been making a version of these from a handwritten index card given to me by family friend when I went off to college back in the 70's. My recipe is the same as listed here except for 1/2 cup of bourbon and 1 Tbls. of corn syrup. The past few years, I've started making my own vanilla wafers to use instead of store bought, using a recipe from a Penzeys spice catalog. Makes exactly enough to sample one wafer and make the rest into 2 1/2 cups of crumbs. Way better than store bought wafers. Enjoy!

I loved your story, looking forward to making these for my family.
Happy Holidays!

Ahhhh, I fondly remember discovering bourbon balls in adolescence as well. What would you think about lightly toasting the pecans? Would that detract from the authenticity, or maybe add richness? Getting ready to make these, and almost hoping that I need to use extra bourbon to get it to hold together, just like DessertByCandy!

I needed almost double the amount of bourbon for the crumbs to come together. Not complaining though. Thank you for a wonderful read and delicious recipe.

What a great 50s recipe

Hey, look:

Vanilla Wafers
foodnetwork.com

I made this

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Servings: Yield: approximately 70 cookies
Ingredients
7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk
Steps
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Vanilla Wafers
foodnetwork.com

I made this

ADD IMAGE
Add tag


Servings: Yield: approximately 70 cookies
Ingredients
7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk
Steps
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

Jack63 why do you say no Nilla Wafers? Oh yes, is the 8 oz by volume or weight? 😋