Kentucky Bourbon Balls
- 1/2 c Butter; softened
- 16 oz Pkg. powdered sugar; sifted
- 1/4 c Bourbon
- 1 c 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.
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.
