Prep 15 mins
Cook 24 hrs
This is Florida's answer to Kentucky's bourbon balls...they are best if allowed to mellow overnight...these disappear fast on cookie trays...
- 1 2⁄3 cups coarsely crushed vanilla wafers
- 1 1⁄3 cups chopped pecans
- 2⁄3 cup powdered sugar
- 1⁄4 teaspoon finely grated orange zest
- 3 tablespoons thawed orange juice concentrate (do not dilute)
- 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau or 2 tablespoons triple sec
- 2 teaspoons light corn syrup
- In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground.
- Add the powdered sugar and orange zest and process until evenly incorporated.
- With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended.
- If the mixture seems too soft to handle, let it stand for a few minutes until firm; if it seems too dry and crumbly, sprinkle in a little water and process briefly to incorporate.
- Finely chop the remaining 1/3 cup of pecans.
- Spread them in a shallow bowl.
- Shape portions of the mixture into scant 1" balls with lightly greased hands.
- Press the balls into the pecans, turning until coated lightly all over.
- If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands.
- Let the cookies mellow in an airtight container for at least 4 hours or preferably overnight before serving.
- Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month.
These are extremely good! I've tried other no bake orange balls, but they were overly sweet, but not these. And SO easy! The flavor of the liqueur can sometimes be overwhelming, but these were just right - I used Grand Marnier. Thanks! I'll be making these again!