Source: Gourmet, December 1995

2 tablespoons unsweetened cocoa powder
3/4 cup plus 1 tablespoon confectioners' sugar
1/4 teaspoon edible gold powder
2 cups vanilla-wafer crumbs (from about 55 cookies)
1/2 cup pecans, toasted, cooled, and chopped fine
1/3 cup bourbon
3 tablespoons honey

In a small bowl sift together cocoa powder and 1 tablespoon confectioners' sugar and whisk in gold powder until combined well.

In a bowl stir together wafer crumbs and pecans.

In a small bowl whisk together bourbon, remaining 3/4 cup confectioners' sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper, in an airtight container lined with wax paper, in a cool dry place 1 week.

Makes about 4 1/2 dozen bourbon balls.