BOURBON BALLS 

Joi Ball

2 c. vanilla wafer crumbs

2 Tbs. cocoa

1½ c. confectioners’ sugar, divided

1 c. pecans, very finely chopped

2 Tbs. light corn syrup

¼ c. bourbon

Combine vanilla wafer crumbs, cocoa, 1 c. confectioners’ sugar, and pecans. Mix well. Add corn syrup and bourbon, mixing well. Shape into 1 inch balls and roll in the remaining confectioners’ sugar. Place in airtight container for at least 12 hours before serving.

PHILADELPHIA SAND TARTS

Bette Dillehay

1 c. butter

2 tsp. vanilla

2 c. sugar

2 eggs

1 egg, separated

4 c. sifted flour

Sugar

Cinnamon

Cream butter and vanilla. Gradually add sugar, beating constantly until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in egg yolk, then blend in flour. Mix well. Chill. Roll thin on a lightly floured surface, cut with a round cookie cutter (2½ inches diameter) and brush with remaining egg white ...