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Kentucky Bourbon Balls Recipes a Tradition


Creamy Kentucky Bourbon Balls

Creamy Kentucky Bourbon Balls

I had a request for a Kentucky bourbon ball recipe, so decided to share 2 of my favorites. The first has a real creamy center and the other has vanilla wafers or graham crackers as an ingredient. A nice hostess gift to take, or to add to your buffet dessert table!


Creamy  Kentucky Bourbon Balls

Makes anywhere from 3-4 dozen, depending on size. I use a small ice cream scoop. You can divide this in half, or double it. Now I want you to taste the mixture after it’s mixed up – if it’s creamy enough then leave as is. If you want a bit more creaminess, add a bit more butter, starting with a couple tablespoons and go from there.


1 stick salted butter, softened

1 pound powdered sugar

Up to 1/2 cup Bourbon – start with several tablespoons

Chocolate coating: Real chocolate chips: semisweet, bittersweet, Belgian, etc.


Beat together butter and sugar. Gradually add bourbon.

Form into balls and refrigerate until very firm.  (Sometimes I freeze mine in a single layer on a baking sheet, then transfer to a freezer container for dipping later).  Melt the chocolate. Remove while still some lumps remain as the residual heat will melt the rest when you stir it. Dip the balls. I use a wooden skewer to dip mine. As soon as you dip them and put on a sprayed cookie sheet, top with a pecan half. Put in refrigerator to set coating completely. Store in refrigerator, covered.


Grown Up Bourbon Balls from Amy Tobin

Amy's Bourbon Balls

Amy’s Bourbon Balls

This is from friend and colleague, Amy Tobin. These taste like what I had in Augusta, Kentucky and are similar to ones I make. (I roll mine in granulated sugar).


Chocolate (bittersweet or semisweet), 6 ounces, chopped

Unsalted butter, 6 tablespoons, cut up

Bourbon, 3 to 4 tablespoons

Crisp vanilla wafer cookies, finely crushed, 2 cups (7 ounces), divided

1. Have ready a large, flat plate and make room in the fridge.

2.Heat the chocolate and butter in a medium saucepan or in the microwave in a medium bowl until just melted. Add the bourbon and stir until smooth and blended. Pour in 11/2 cups of the crushed cookies (save the remainder for coating). Stir until well blended.

3.Refrigerate until chilled and firm enough to shape, stirring frequently, about 20 minutes (for faster chilling, pop the bowl in the freezer).

4.Pour the remaining 1/2 cup crushed cookies into a small bowl. Shape the dough into 1-1/4-inch balls. Roll each ball in the remaining cookies until lightly coated and set on the plate. Cover and refrigerate until ready to serve or for up to 4 days. Serve slightly chilled.

In place of the bourbon, switch in one of the following:
• orange juice or water, 3 tablespoons
• other liqueur (dark rum, amaretto, orange liqueur, Frangelico®, etc.), 3 to 4 tablespoons

In place of the crushed vanilla wafer cookies, switch in one or a combination of two of the following to equal 2 cups:
• graham cracker crumbs
• gingersnap cookie crumbs
• chocolate wafer crumbs
• amaretti cookie crumbs
• finely chopped nuts (hazelnuts, pecans, pistachios, walnuts, almonds, macadamias), lightly toasted

Gussy It Up
Roll the bourbon balls in chopped pistachios instead of cookie crumbs.


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