1 1/2 c. sifted 10X (confectioners') sugar
1/3 c. bourbon (orange juice or espresso may be used)
1/4 c. light corn syrup or honey
2 1/2 c. crushed vanilla wafers (about 75)
1 c. coarsely chopped pecans
1 tbsp. unsweetened cocoa powder

Mix 1 cup of the 10X sugar, bourbon and corn syrup in bowl. Add wafers and nuts. Stir until evenly moistened. Pinch walnut size pieces from mixture and roll firmly between palms to form a ball. Repeat with rest of mixture. Sift remaining 1/2 cup sugar with cocoa onto wax paper. Roll balls in cocoa mixture to coat evenly. Store in airtight container with wax paper between layers.