Nonnas Kitchen Chair
Makes approx. 25-30
7 oz. finely crushed chocolate wafer cookies
(plus a little more, if needed)
¾ C ground toasted pecans
½ C plus 2 ½ T confectioners’ sugar
1 t cinnamon
1/3 unsweetened cocoa powder
(I prefer Valrhona)
2 T unsalted butter, softened
2 T corn syrup
2-3 T bourbon (use a good quality here)
Fine Sugar for rolling
Set the crushed chocolate wafer cookies aside in a large bowl.
Process the ground pecans with sugar, cinnamon and cocoa powder in food processor. Then, add the butter and corn syrup. Process until combined.
Scrape the nut mixture into the crushed wafer cookies and stir with a wooden spoon until combined. (Food Handler Gloves are useful for the next step). With your hands, work in the bourbon. If the mixture is too dry, add a little more bourbon – if too wet, add a little more cookie crumb.
Form the mixture into small balls (about two teaspoons each). Roll each ball in the sugar. (I like to roll them two or three times until they have a nice coating.) Arrange on a parchment lined baking sheet. Cover everything with plastic wrap and refrigerate until firm.
Then, remove the balls from the tray and place them in resealable plastic bags. To keep their shape, I put the bags inside of rigid containers and refrigerate or freeze. These will keep in airtight containers in the refrigerator for a week, or up to three months in the freezer.