| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes, Pies, Cookies, To post | 1 | Servings | ||
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | lb | Powdered Sugar |
| 1 | pn | Salt |
| 1/4 | c | Bourbon |
| 2 | c | Pecans; chopped -For The Dip— |
| 2 1/2 | Squares Unsweetened Chocolate | |
| 1 1/2 | Squares Paraffin; * see note | |
| 1 | pk | (6 Oz) Semisweet Chocolate Chips |
INSTRUCTIONS
*Same size as chocolate. FOR THE COOKIES: Cream butter and salt together. Add sugar and bourbon alternately. Beat into a cream and add nuts. Put in refrigerator to harden. Remove and roll into small balls. Place on tray lined with waxed paper and return to refrigerator. Dip in the dipping mixture. FOR THE DIP: Combine all ingredients and stir until melted in double boiler. Remove (from refrigerator) a few balls at a time, dip into chocolate mixture, and return to refrigerator. Store in airtight container in refrigerator. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Isaac Noyes Smith, Jr. Posted to MC-Recipe Digest V1 #869 by Bill Spalding <billspa@icanect.net> on Oct 27, 1997
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