*Same size as chocolate. FOR THE COOKIES: Cream butter and salt together. Add sugar and bourbon alternately. Beat into a cream and add nuts. Put in refrigerator to harden. Remove and roll into small balls. Place on tray lined with waxed paper and return to refrigerator. Dip in the dipping mixture. FOR THE DIP: Combine all ingredients and stir until melted in double boiler. Remove (from refrigerator) a few balls at a time, dip into chocolate mixture, and return to refrigerator. Store in airtight container in refrigerator. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 firstname.lastname@example.org Recipe by: Mrs. Isaac Noyes Smith, Jr. Posted to MC-Recipe Digest V1 #869 by Bill Spalding
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|Serving Size: 1 Serving (954g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3063 (61%)|
|Amt Per Serving||% DV|
|Total Fat 340.3g||454 %|
|Saturated Fat 129.4g||647 %|
|Monounsaturated Fat 136.5g|
|Polyunsanturated Fat 54.2g|
|Cholesterol 484.8mg||149 %|
|Sodium 1304.4mg||45 %|
|Potassium 968.2mg||25 %|
|Total Carbohydrate 482.6g||142 %|
|Dietary Fiber 21.1g||85 %|
|Sugars, other 461.5g|
|Protein 22g||31 %|
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Calories per serving: 5019
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