Title: Kentucky bourbon balls i
 Categories: Candies, Grains
      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.