Chocolate Sorghum Bourbon Balls
Makes about 36 balls
½ cup raisins, chopped
¼ cup Kentucky bourbon
2 cups (9 ounces) chocolate cookie wafers
½ cup dark brown sugar, firmly packed
½ cup + 1/3 cup pecans, finely chopped (divided)
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1) In a small bowl, combine the raisins and bourbon. Leave to macerate for 15 minutes. Process the chocolate cookie wafers in a food processor, in batches, to a fine crumb or place in a large Ziploc bag and bash with a rolling pin to make two cups crumbs.
2) In a large bowl, combine cookie crumbs with macerated raisins and bourbon, brown sugar, ½ cup pecans, sorghum and all the spices. Stir well to combine. Add 1/3 cup chopped pecans into a small bowl. Scoop enough of the mixture to form 1” balls. Roll scoops in the chopped pecans and form into balls. Store bourbon balls in an airtight container in the refrigerator or a cool, dark place for at least a week before serving.
Note: a good brand of chocolate wafer cookies is “Famous”. You can find it in most Kroger’s next to the ice cream cones.