2015 Recipe Contest Submissions

Bourbon Balls


1 cup pecans (1/2 ground & 1/2 chopped)
6 tablespoons bourbon (I use Evan Williams)
1/2 cup butter, softened
4-4 1/2 cups confectioner sugar, sifted

2 1/2 cups semi-sweet chocolate chips
2 1/2 tablespoons butter flavored shortening
30-36 pecan halves


Combine pecans & bourbon, cover and let sit overnite so pecans soak up the bourbon.

Beat butter and gradually add confection sugar. Add pecan mixture & mix with hands till well mixed.

Using a small 1″ metal scoop place balls on wax paper lined baking sheet & refrigerate at least 1 hour. **Do not refrigerate overnite as the balls get too hard to reroll.

Melt chocolate & shortening over double-boiler over very low heat till smooth. Roll each refrigerated ball into a smooth round ball and using a fork dip each ball into chocolate tapping off any excess chocolate. Place on wax paper and top with a pecan half. Let sit till dry and set. Makes approx. 30-36 bourbon balls.

Kathy Anderson

These bourbon balls have been a tradition in our family each year at Christmas since going on the Bourbon Trail in Kentucky several years ago. They, also, are a nice gift for friends and neighbors during the holiday season.