Betty made these every year, and would let them sit for the 6 weeks before Christmas and refused to let anyone eat them before time was up. This is one of Steve’s favorite Christmas recipes besides his mother’s fudge. Betty used the silver and gold tin that the pecans came in to store these.
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1 lb. box vanilla wafers
½ lb. pecans
1 stick butter or margarine
3 teaspoons milk
3 teaspoons water
3 tablespoons whiskey
1 box powdered sugar
Grind the vanilla wafers and pecans with a food chopper or blender.
In another bowl, mix the butter, milk, water, whiskey and powdered sugar.
Cut 2 large Angel Food Cakes into 1 ½” squares and dip the cake into the mixture above, then roll them in the wafer mixture. Cool and seal in canisters for 6 weeks.
This recipe makes 6 dozen whiskey balls.
Desserts, 2019