Missouri Colonels

Creme de menthe adds Christmas color and peppermint flavor to the creamy centers of these chocolate-dipped candies.

4 cups sifted confectioners' sugar, divided
1 cup finely chopped pecans
1/2 cup butter, softened
1/4 cup green creme de menthe
1 (6 ounce) package semisweet chocolate pieces (1 cup)
1 teaspoon shortening

In large mixing bowl, beat together 2 cups of the confectioners' sugar, the pecans, butter and cr me de menthe. Beat or stir in remaining confectioners' sugar. Cover and chill mixture for 1 hour or until firm.

Shape into 1-inch balls. Place balls on a foil- or wax paper-lined baking sheet. Chill for 15 minutes.

In a small, heavy saucepan, heat chocolate pieces and shortening over very low heat, stirring constantly, until chocolate melts. Dip one side of each of the chilled balls into melted chocolate. Return to baking sheet. Chill until set.

Makes about 60 candies.

NOTE: For a non-alcoholic candy, use 1/4 cup corn syrup, 1/4 teaspoon peppermint extract and a few drops green food coloring for creme de menthe.

Make-Ahead Tip: Prepare candies as above. Cover and store in refrigerator for up to 1 week. Or freeze candies in a freezer container for up to 3 months.