1 stick butter
1 stick butter
2 lb. powdered sugar
3/4 c. bourbon
2 c. chopped pecans

Mix with beater until nice and creamy. Add enough more powdered sugar to make mixture easy to handle (1/4 to 1/2 cup more). Refrigerate several hours or overnight. Roll into walnut sized balls, dipping hands into powdered sugar to keep from sticking. Insert a toothpick in top of each ball and pat on cookie sheet and freeze until frozen before dipping.

DIPPING CHOCOLATE:

2 pkg. chocolate chips (6 oz. or 1 12 oz.)
4 sq. baking chocolate
3 oz. paraffin (wax)
5 tsp. butter

Melt in top of double boiler. Keep on low heat while dipping. Hold by toothpicks while dipping. Put on wax paper. Remove toothpick. Let chocolate harden and refrigerate.