Kentucky bourbon balls i

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.

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