*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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