4 oz. pecans
1/2 c. bourbon
1 stick butter
2 (1 lb.) boxes powdered sugar
Pecan halves for garnish

Chop the pecans finely. Cover with bourbon and soak for 1 hour. Cream the butter until smooth. Sift in 1 pound powdered sugar. Mix with the pecans and bourbon. Add more powdered sugar until firm.

Using a teaspoon, form the mixture into small balls. Refrigerate on a cookie tray for 30 minutes. Roll in the remaining powdered sugar until completely covered. Place a pecan half on top of each. Store in an airtight container.