"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kentucky Colonels (Bourbon Balls) Recipe

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This recipe for Kentucky Colonels (Bourbon Balls), by , is from The Westwinds Cookie Exchange Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toni Kuhn
Added: Thursday, January 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1 1/4 C. Broken Pecans (soaked at least 24hrs, in 3-4 oz. Bourbon)

3/4-1 stick butter

1 lb. powdered sugar, sifted

For Chocolate Coating: squares of Bitter Chocolate
Parafin
(See Directions)


Directions:
Directions:
Cream butter and sugar thoroughly. Add nuts and extra bourbon if necessary. Chill and make into 1 inch or smaller balls. Chill again and dip in melted bitter chocolate.(Use 1 sq. inch of parafin to 3 squares chocolate...takes approx. 5 sq chocolate for recipe.)
Or Use dark chocolate wafers from Carriage House.

 

 

 

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