These can be made with either bourbon OR rum, though the bourbon ones are delicious. And despite the photo, they don’t have to be associated with the holidays…though for me, they’ve become a holiday staple. The first recipe below is one I got from my spouse, credited to James Beard. I have a second version of this sized to use all of two boxes of Nilla Wafers, as it’s not something I eat otherwise.

Below that is the one from my mom’s old recipe box, which is labeled “Rick’s favorite” (my dad) and is credited to my grandmother, Loretta McKinney. It’s what I remember my dad made every Christmas. Both are delicious!

Bourbon Balls (James Beard version)
Prep time: 45 minutes; makes 24 servings.

2.5 cups crushed vanilla wafers
1 cup confectioners sugar
1 cup chopped nuts
3 tablespoons corn syrup
1/4 cup bourbon or rum
2 tablespoons cocoa
powdered sugar for rolling.

Whirl the cookies in a blender or food processor until finely crushed. Add ingredients in the order given. Stirring will only get you so far — get your (washed) hands in there to get it fully mixed.

Let stand for a few minutes, then form into one-inch balls and roll in powdered sugar. Pro tip: try to keep the powdered sugar off your fingers when you reach in for more mix. Getting too much powder in there will make them harder to roll as you keep going.

Pack into a tightly sealed cookie tin, between layers of waxed paper, and let ripen for a few days before serving.

Sizing up to use all the Nilla Wafers:
2 11-oz. boxes Nilla Wafers, crushed
1 1/2 c. powdered sugar
1 1/2 c. chopped nuts
4.5 tbsps. corn syrup
1/3 c. bourbon or rum
3 tbsps. cocoa
powdered sugar for rolling

This makes about 5 1/2 dozen, depending on how you roll them.

Rum Balls (McKinney family version)
Makes ~40 balls.

1/2 lb. crushed vanilla wafers (2 1/2 cups)
1 c. powdered sugar
1/2 c. sugar
1/4 c. dark rum
1 lb. pecans

Mix all ingredients and refrigerate, then roll into balls. Roll each ball in powdered sugar just before serving. Keep for up to one year (if not consumed!).