If you haven't started your holiday cookie plans yet, let me make a strong suggestion: bourbon balls.

These bite-sized confections contain bourbon and dark chocolate — the perfect flavor marriage in my opinion. I first tried these when I was in high school. My best friend's sister made them every Christmas. And no, I was not 21. That is what made them even more special.
My bourbon balls are slightly different than the Kentucky bourbon ball made famous by Rebecca Ruth Candy in the 1930s. Mine are dairy-free (no butter, no milk chocolate!) and instead of dipping these bonbons in melted chocolate and topped with a pecan half, I roll them in confectioners' sugar.

These are pretty easy to make. Toasted pecans are chopped and mixed with crushed vanilla wafers (they make a good cookie crumb, but the graham cracker is a good alternative), powdered sugar and cocoa powder. The wafer mixture is then combined with a bourbon mixture of whiskey and corn syrup to hold everything together.

They're great for a holiday cookie platter because they're easy to make and you can make them in advance of any party or gathering.
This recipe also can be used for a delicious rum ball.

I recently visited Few Spirits in Evanston and fell in love with their Bourbon Whiskey. The caramel notes pair perfectly with this rich, decadent dessert. Enjoy!