Kentucky Bourbon Balls Icandies, grains 1/2 cup butter; softened 16 oz pkg. powdered sugar; sifted 1/4 cup bourbon 1 cup pecans; chopped 4 oz semi-sweet choc. (4 squares) 4 oz 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. |
