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12 ounce box of Vanilla Wafer Cookies
2 tablespoons baking cocoa
1 cup powdered sugar plus more for decoration
1/2 cup Fireball Whiskey
2 tablespoons white corn syrup
1 cup walnuts
Place the Vanilla Wafers in the food processor and pulse until you reach a course crumb texture. Pour the crumbs into a large bowl.
Heat the walnuts in a small skillet, over medium heat, tossing occasionally to keep them from burning. Toast for a few minutes. Your nose will tell you they are done when you smell that lovely nutty fragrance. Place them into the food processor and pulse until they are course crumbs. Transfer them to the bowl with the wafer crumbs.
Sift the cocoa with 1 cup powder sugar into the bowl with the wafer crumbs and walnuts. Combine thoroughly (I used my hands).
In a small bowl combine the whiskey and corn syrup. Stir until the syrup breaks down and it completely melted into the whiskey. Pour the liquid mixture over the dry mixture and combine with a wooden spoon. Allow mixture to sit for a few minutes.
Using a tablespoon, shape mixture into walnut sizes balls and roll them in the remaining sugar or leave them plain.
Chill for one hour. Store in an airtight container.
Makes 25 to 30 balls