Gluten Free Bourbon Balls

Laura Crotty
These candies remind me of my parent's holiday parties. Revised from Betty Cracker's Cooking American Style Cookbook dated 1975, I use a smooth blended whiskey to give these an extra kick.
Course Dessert
Cuisine American
Servings 5 Dozen Candies


  • 2 cups vanilla wafer cookies, crushed fine
  • 2 cups pecans, chopped fine
  • 2 cups confectioner's sugar
  • 1/4 cup cocoa powder
  • 3/4 cup blended whiskey
  • 1/4 cup corn syrup
  • Granulated sugar for coating
  • Cocoa powder for coating


  • Line a cookie sheet with parchment paper.
  • Mix wafers, pecans, sugar and cocoa. Stir in che whiskey and corn syrup
  • Shape into 1 inch balls. Roll in granulated sugar or cocoa powder and place onto cookie sheet.
  • Transfer candies co an air-tight container and refrigerate for several days before serving.
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