8 ounces semisweet chocolate, finely chopped 60 vanilla wafers 1 cup finely chopped pecans 1 1/2 cups sugar 1/2 cup bourbon 1/4 cup light corn syrup
In the top of a double boiler over simmering, not boiling, water, melt the chocolate. Remove from the heat and cool to lukewarm.
In the bowl of a food processor, place the vanilla wafers and process until the cookies are very finely ground. Add the pecans and half the sugar to the processor bowl and process in several quick pulses to blend. Into a large bowl, pour the mixture. Add the cooled chocolate, bourbon and corn syrup. Stir to mix the ingredients thoroughly.
Working with 1 tablespoon of the dough at a time, roll into 1-inch balls. Refrigerate for 30 minutes to 1 hour, or until well chilled.
In a large shallow bowl, place the remaining sugar. Roll the balls in the sugar until well coated. Place in a metal container with a tight-fitting lid for at least 12 hours before serving. The cookies will keep for 4-5 weeks.
THE POLO GRILL - February 12, 2002
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