Bourbon Balls

Terri Wlodarski, a mother of two girls I taught in nursery school published this recipe in the Bangor Daily News.  For many years Christmas was not complete until we gave the nuts a good bourbon soaking, and then made these candies!
– Jeanne 

Ingredients

• 2 Jiggers (2oz) Jack Daniels Black Label Sour Mash Whiskey
• Pecans, chopped (leave some whole for decoration)
• One box (16oz) of confectioners sugar
• ½ cup of real, sweet butter
• 2 ounces of German sweet chocolate
• 4 ounces of semisweet chocolate or bitter chocolate
  

Instructions

1. Place whiskey in glass jar and fill with chopped pecans until all are well covered.  Let stand overnight, or better yet, a week in the fridge.
2. In a medium bowl, beat confectioners sugar and butter until fluffy. Mix in by hand the pecans and whiskey. 
3. Chill mixture in refrigerator until easy to handle.  Roll balls the size of a small walnut.  Put on wax paper and chill in refrigerator or freezer until very hard.
4. Melt chocolate in double boiler, cool slightly to thick coating stage. 
5. Use a toothpick to dip each ball in chocolate mixture.  Allow excess chocolate to drop off and place on fresh waxed paper. 
6. Cover the toothpick hole with a half pecan before chocolate sets fully.
7. Store in an airtight container in the refrigerator.