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Maker's Mark Bourbon Balls
This is my great-aunt Marie's recipe; we've passed it down in my family for decades!
Prep Time: 00:45
Cook Time: 00:20
1 to 2 cups good bourbon whisky (i use maker's mark)
1 cup chopped pecans
1/2 to 1 cup whole pecan halves (optional)
1 two-pound bag of powdered sugar
1 stick butter, softened
2 bars ghirardelli semisweet baking chocolate
1Place 1/2 to 1 cup of chopped pecans in shallow bowl. Pour Maker's Mark over nuts, immersing completely. Cover and let soak 12 hours to overnight.
2Preheat oven to 350 degrees. Place pecan halves in shallow pan and toast lightly for about ten minutes.
3Cream butter in stand mixer fitted with paddle attachment. Combine bourbon-pecan mixture with just enough powdered sugar to form a stiff ball. Refrigerate to let stiffen slightly.
4Roll dough into small balls.
5In double-boiler (or a sauce pan placed over a cooker full of boiling water), add about 1/3 bar of baking chocolate at a time. Heat until just smooth. Dip dough balls into the chocolate mixture. The key is to coat them quickly and make small, frequent batches of melted chocolate.
6Place bourbon balls on wax paper to cool. Top each with a toasted pecan half, if desired. Results are better if you leave them to cool at room temperature rather than in the refrigerator.
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