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  Kentucky bourbon balls i
 
Yield: 4 Dozen
 
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.

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