Below is a recipe from a 1966 recipe pamphlet published by Bourbon producer Stitzel-Weller The recipe differs from traditional recipes in that it is not dipped in chocolate.
Bourbon Balls
1 cup vanilla wafer crumbs
1 cup ground pecans or almonds
2 T. Cocoa
2 T. white corn syrup
¼ cup Old Fitzgerald
1 cup powdered sugar
Mix crumbs and ground nuts; add cocoa, corn syrup and Bourbon. Knead well. A teaspoon full at a time roll into balls, then roll in powdered sugar (or roll in a mixture of cocoa, cinnamon and sifted powdered sugar). Place on a cookie sheet to dry, then roll again in powdered sugar. Makes about 20 balls. To store, wrap each in wax paper and place in container with tight fitting lid.
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