2 pounds confectioners' sugar, divided 3/4 cup good bourbon 1 cup chopped pecans 1/4 pound butter, softened to room temperature 1/2 pound bittersweet chocolate
Soak chopped pecans in bourbon overnight or longer in an airtight container.
Using a strainer, drain remaining bourbon from pecans; mix the liquid with 1 pound confectioners' sugar.
Cream the remaining 1 pound confectioners' sugar with 1/4 pound butter.
Combine the two mixes and blend well. Add the pecans and combine thoroughly. Chill mixture until firm, then roll into small (1 inch or smaller) balls. Place the balls on a cookie sheet, then place in freezer; leave until frozen through.
Carefully melt chocolate in the top of a double boiler. Working in small batches, dip the frozen bourbon balls in the melted chocolate and place on parchment paper until chocolate is firm. Store in a sealed container in a cool place.
