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Kentucky Bourbon Balls

Reviewed: Dec. 27, 2011
These are FABULOUS and easy to do. After reading the reviews, I followed the recipe but doubled it, and used unsalted butter and a stand mixer. Here’s what I did: Beat butter on high until creamy. Stop mixer, add powered sugar and “stir” to combine. Increase speed to high and beat until it is fine, dry and crumbly (like pie dough before the water). Add the bourbon-infused pecans and stir until mixed (will look like stiff cookie dough). My pecans soaked for 5 days, absorbed most of the bourbon and doubled in size. Chill in fridge for a short while. Form into small balls (1/2” to 5/8” wide made about 65 balls). My palms became sticky but I scraped them clean with a spoon. The balls will also be sticky, so put them in the freezer to harden. After 15-30 min you can quickly roll them again and they will become smooth and round. Keep in freezer until you’re ready to dip them. Melt chocolate (I used unsweetened with short bursts in the microwave, stirring often). Insert toothpick 1/4” into frozen ball and dip part way into the melted chocolate while spooning some over the top. Using the spoon for support, lift the ball and place on waxed paper. Remove toothpick after a few minutes and put in refrigerator. I covered the toothpick hole with a dab of chocolate but next time I’d like to pipe on a holly leaf and red berries. I also used melted white chocolate chips but had to add Paramount Crystals to thin the chocolate. Thank you, I'll make these again !!
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