Kentucky Bourbon Balls I Recipe
Yield: 4 DozenRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, softened
16 ounce: Pkg. powdered sugar, sifted
1/4 cup: Bourbon,
1 cup: Pecans, chopped
4 ounce: Semi-sweet choc., 4 squares
4 ounce: Bittersweet choc., (4 squares)
Directions:
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 _Americas
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.
Source from luhu.jp
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 _Americas
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.
Source from luhu.jp