Yield: 4 Dozen
Measure | Ingredient |
---|---|
½ cup | Butter; softened |
16 ounces | Pkg. powdered sugar; sifted |
¼ cup | Bourbon |
1 cup | Pecans; chopped |
4 ounces | Semi-sweet choc. (4 squares) |
4 ounces | Bittersweet choc. (4 squares) |
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in bourbon.
Knead until mixture is blended and does not stick to hands; knead in pecans. Refrigerate 1 to 2 hours.
Shape into 1" balls. Chill at least 8 hours.
Place semi-sweet and bittersweet chocolates in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Working quickly, dip each ball into melted chocolate. Place on wax paper to cool. Store in refrigerator.
From _The Kentucky Derby Museum Cookbook_ by The Kentucky Derby Museum/Louisville, KY. In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 118.
ISBN 0-8487-0765-6. Typed for you by Cathy Harned.