½ pound unsalted butter
1 pound and 2 cups confectioners’ sugar
2 tablespoons Maker’s Mark Bourbon Whisky
1 cup bourbon soaked pecans
8 ounces unsweetened baking chocolate
4 tablespoons grated edible paraffin
Whole pecans
In a large bowl, cream the butter by using an electric mixer. Add 1 lb. confectioners’ sugar and Maker's Mark alternately to the butter until blended. Gently stir in pecans. Refrigerate for 20 minutes to allow the mixture to stiffen. Place 2 cups sugar into a small bowl. Line a baking sheet with parchment paper. Remove mixture from refrigerator and scoop tablespoon-sized portions from the mixture. Drop into the sugar bowl then roll into a 1-inch ball. Place on the baking sheet and refrigerate for 2 hours. Melt the chocolate and edible paraffin in a small double boiler or use a coffee mug in a pan of boiling water. Stir until the mixture is smooth. Using a toothpick, dip each ball into chocolate and place back on the baking sheet. Immediately top with a whole pecan and allow to cool. Serve at room temperature.
