3 c. finely crushed reduced-fat vanilla wafers
1 c. confectioners sugar, sifted
1/2 c. chopped pecans, dry-roasted
3 tbsp. light corn syrup
1 1/2 tbsp. unsweetened cocoa powder
6 tbsp. bourbon (plus more, as needed)
1/4 c. sifted confectioners sugar

In a large bowl, combine all ingredients except 1/4 cup confectioners sugar, stirring well. Form dough into about 48 small balls. (If balls tend to crumble, stir in a few extra drops of bourbon.) Roll each in confectioners sugar. Refrigerate in airtight container for about 1 week to mellow.

Serves 24 (2 cookies per serving).