Ingredients
1
C. pecans, finely chopped
1
stick of butter, softened
1
1-pound box confectioner's sugar
1
box semi-sweet chocolate squares
Directions
1.
Sift confectioner's sugar; cream with butter. Add bourbon and pecans. Roll into 1-inch balls and place on greased cookie sheet and cover with moist paper towels. Refrigerate at least two hours. Melt chocolate in the top of a double boiler. Using a skewer, dip chilled balls in chocolate, allowing excess chocolate to drip off. Place balls on dish to harden. Seal in a tin, then refrigerate.
New-York Restaurants
