It has just come to my attention that I have been making a lot of desserts with alcohol in them recently. I promise I haven’t developed a drinking problem, but I will admit that at this time of year there seems to be a plethora of recipes that encourage the addition of these kinds of beverages. Let’s be honest, there is something to be said when you get that kick on your tastebuds.
Anyways, per usual for the holiday season I keep seeing all of these bourbon balls, rum balls, eggnog balls, mistletoe balls-juuust kidding, balls and more balls
sorry for all of the ball talk. Though some of them sounded appealing, I was afraid that they might not be sweet enough due to the use of certain, shall we say, slightly bitter alcohols. Weeell, that’s why adding the ever tasty and sweet Bailey’s Irish Cream seemed like an excellent idea, as well as adding more crushed up cookies and no nuts. Wowza y’all these are so good. They are definitely rich cough, cough you really get that kick especially after letting them sit for a couple days but super good. Perfect little hand-held bite-sized balls of perfection is that inappropriate? These are a cinch to make, so I definitely suggest doing so 🙂 Enjoy!
Let’s crush up some Nilla Wafers shall we?
- 4 Cups Crushed Vanilla Wafers (About 1 Full Eleven Ounce Box and 1/2 Of Another Box).
- 1/2 Cup of Powdered Sugar.
- 3 Tablespoons of Cocoa Powder.
- 2 Teaspoons of Vanilla Extract.
- 1.5 Tablespoons of Light Corn Syrup.
- 2/3 Cup of Bailey's Irish Cream.
- Additional Powdered Sugar for Rolling.
- In a food processor or rolling pin, crush your cookies to fine crumbs.
- In a large bowl, mix together your cookie crumbs, powdered sugar, and cocoa powder.
- Then add your corn syrup, vanilla, and Bailey's, and mix until well incorporated.
- Roll your dough into about 1" balls and roll them in the powdered sugar.
- Place your balls in an airtight container for at least a couple of days to let the flavors develop.