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 (slightly beaten). Sprinkle with sugar and cinnamon. Plac...