Bourbon Balls

Ingredients:

¼ cup (½ stick) butter, at room temperature
1 package (16 oz) confectioners’ sugar, sifted
1 cup finely chopped toasted pecans - to toast a bit of olive oil and put into 350 oven for about 7 minutes, checking often.
2 Tablespoons Pure Vanilla Extract
¼ cup bourbon
3 packaqges (4 oz) dark chocolate baking chocolate (I used chips and they melt when you are eating)
36 pecan halves, (½ c)

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Directions:

Blend butter and sugar until the consistency of cornmeal.  Stir in pecans, vanilla and bourbon.  Using 1/2 tbsp (¼ oz scoop) scoop out balls.  Place on parchment paper lined tray.

Freeze 15 minutes or until firm.  Roll into smooth balls.  Store in freezer until ready to dip in chocolate

Melt chocolate as directed on pkg.  Remove 12 balls from freezer.  Using a toothpick or fork, dip each ball into melted chocolate then immediately top with pecan 1/2.  Place on parchment paper lined tray.  Freeze 5 minutes or until chocolate is firm.  Repeat dipping with remaining balls.  Store in airtight container in the refrigerator.

Serve balls at room temp.  (I like them colder)