Averie Cooks

-1 To a food processor fitted with the S-blade, add the Nilla wafers (reserve 8 in case you need ‘firm up’ the mixture later) and blend on high speed until they’re finely ground.
-1 Add 1 cup confectioners’ sugar, cocoa powder, bourbon, cinnamon, ginger, optional salt, and pulse to combine.
-1 Add the corn syrup and pulse to combine. The proper consistency for the mixture is like wet sand; when squeezed it should hold together. Add a splash more corn syrup or bourbon if mixture seems too dry; if it’s too wet add some of the reserved wafers.
-1 Using a 1-tablespoon cookie scoop or spoon, form balls that are about 3/4-inch in diameter. Roll each ball between your hands to smooth them out.
-1 Dredge each ball through confectioners’ sugar. I use a heavy coating because it tends to ‘disappear’ a bit over time and become absorbed into the ball.
-1 Place balls in an airtight container or ziptop bag and refrigerate for 1 to 2 hours, or until chilled. I prefer to store and serve these chilled although they can be stored and served at room temp. Will keep airtight for many weeks in the fridge.