Oreo Thins Bourbon Balls

Our subscription to the NY Times Cooking section has taught me a little more about the kind of cook I am. 1. I like easy over complicated so I am attracted to easy and/or accessible ingredients recipes. 2. I live really close to the supermarket but I do not like to go to the store for things I forgot, so I adjust and substitute. 3. I love to use ingredients that I already have on hand.

This is a holiday recipe that is no-bake, transportable, and very scandalous because it packs an alcohol punch. For adults only. Do not let kids at this. The original recipe is here. Unfortunately, I never was able to find the right chocolate wafers or chocolate graham crackers, so I had leftover Oreo Thins from the pound cake dump cake. We also have a weirdly large assortment of bourbon, so again, whatever is in the pantry.

Ingredients:

• 2 1/2 c Oreo thins (about 280 g) but I just used whatever was left in the package
• 1 1/4 c pecans, whole, halved or pieces 
• 1/2 c good bourbon 
• 1 c. confectioner's sugar, plus more for rolling
• 3 T. unsweetened cocoa
• 1 T. honey

Directions:

1. In a food processor,  pulse the Oreos and pecans to form a crumb mixture. The cookies will keep the nuts from turning into nut butter.
2. In a separate bowl, mix the bourbon, confectionerʻs sugar, cocoa and honey. Add it to the food processor and pulse until just combined. 
3. Put the "dough" in a bowl and let it dry out a little. 
4. Use a scooper and press the dough into balls. Roll in confectionerʻs sugar.

Note: try not to make the balls too big because again, they are a bit boozy. The sugar tends to clump so I sprinkle the sugar then dust it off so it looks sort of even.

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