1 lb. box confectioners' sugar
1/2 stick butter
1/4 c. bourbon whiskey
1/2 c. finely chopped nuts

Sift sugar. Cream 2 cups sugar with butter. Mix other 2 cups sugar with bourbon. Mix together. Will be consistency of pie crust. Add nuts to mixture. Chill for 15 minutes. Form into bite-size balls and refrigerate additional 30 minutes.

In double boiler, over hot water, melt 3 squares semi-sweet chocolate and 1/2 block paraffin. Using toothpicks, dip balls quickly into chocolate. Store between waxed paper in refrigerator.