Name: Bourbon Balls
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

Even after conversion he carries within him a nature prone to evil, and a heart weak and unstable as water. That heart will never be free from imperfection in this world, and it is a miserable delusion to expect it. To keep that heart from going astray, the Lord Jesus bids us “watch and pray.” The spirit may be ready, but the flesh is weak. There is need of a daily struggle and a daily wrestling in prayer (Mk. 14:38; 1 Cor. 9:27; Rom. 7:23-24; Gal. 5:24; Col. 3:5).

J.C. Ryle

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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