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Kentucky Bourbon Balls

1/2 c butter
1 1/2 lb (or more) confectioner's sugar
3 T bourbon (or more to taste)
2 T heavy cream
3/4 c chopped pecans

4 oz chunk chocolate
1-in. square paraffin
2 T butter
5 drops vanilla

Beat butter till soft, add sugar and beat again. Mix bourbon and
cream and stir into mixture. If needed to make a workable soft
dough, beat in more powdered sugar. More bourbon means more sugar.
Stir in pecans. Work together well. Shape into 1-in. balls. Roll
balls in powdered sugar as they are shaped. Place in refrigerator
until stiff. You can quit now, and eat, if you don't like chocolate.

SLOWLY melt and mix chocolate, 2 T butter, and chunk of paraffin;
a double boiler is best but just a pan will work if you're careful.
Add vanilla and cool slightly in a shallow bowl. Dip balls in
chocolate mixture using a fork as a lifter. Place on waxed paper
to harden. Reheat chocolate as needed to keep it fluid. Makes 2
1/2 - 3 dozen balls.

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