1 stick sweet unsalted butter
1 lb. confectioners' sugar
1/3 c. bourbon
1 lb. pecan halves
12 oz. semi-sweet chocolate

Cream 1/2 stick softened butter, gradually adding 1 pound sugar alternately with bourbon beating until smooth and thick. Press a measured 1/4 teaspoon of mixture into pecan halves and add a pecan half to other side of mixture. Use sugar on hands, as necessary. Chill.

Melt chocolate with 2 1/4 teaspoons butter in top of double boiler over hot water. Dip one end of each candy in chocolate. Put on cookie sheet covered with wax paper. Chill.