Recipe#4314

Title: Bourbon Balls 02

From: "James B. Warriner" jbw@number1.wes.army.mil 
 Newsgroups: rec.food.cooking 
 Subject: Kentucky Bourbon Balls 
 Date: Tue, 17 Dec 1996 13:18:12 -0600 
 Message-ID: <32B6F1F4.1324@number1.wes.army.mil> 

1/2 c butter
 1 1/2 lb (or more) confectioner's sugar 
 3 T bourbon (or more to taste)
 2 T heavy cream
 3/4 c chopped pecans
 4 oz chunk chocolate
 1-in. square paraffin
 2 T butter
 5 drops vanilla
 Beat butter till soft, add sugar and beat again.  Mix bourbon and
 cream and stir into mixture.  If needed to make a workable soft
 dough, beat in more powdered sugar. More bourbon means more sugar.
 Stir in pecans.  Work together well.  Shape into 1-in. balls.  Roll
 balls in powdered sugar as they are shaped.  Place in refrigerator
 until stiff.  You can quit now, and eat, if you don't like chocolate.
 SLOWLY melt and mix chocolate, 2 T butter, and chunk of paraffin;
 a double boiler is best but just a pan will work if you're careful.
 Add vanilla and cool slightly in a shallow bowl. Dip balls in
 chocolate mixture using a fork as a lifter.  Place on waxed paper
 to harden.  Reheat chocolate as needed to keep it fluid.  Makes 2
 1/2 - 3 dozen balls.